The great Louisiana chef Paul Prudhomme left us recently. He was one of my favorite chefs and favorite people. He loved to talk about spices and cooking and would chat for hours... The great Louisiana ...

1 pound medium shrimp with heads and shells (see note) 5 cups seafood stock 3/4 cup margarine (not butter) 2 cups chopped onions 2 cups chopped celery 2 cups chopped green bell peppers 3 tablespoons ...

And so, from Paul Prudhomme's Web site, www.chefpaul.com, the chef's recipe for Seafood Gumbo follows. The recipe calls for "Magic Seasoning Blends" that Mr. Prudhomme sells on his Web site for $3 ...