Tribute To Chef Paul Prudhomme: 6 Great Cajun Dishes
Legendary Louisiana chef Paul Prudhomme passed away Oct. 8 at 75. In the 1980s, he started a culinary revolution by introducing the world to the pleasures of Cajun cooking. At K-Paul's Kitchen in New Orleans, his blackened redfish turned him into a hometown hero and one of the nation's first celebrity chefs. Here are some recipes that chef Paul helped bring to the mainstream, gifts for which gumbo, jambalaya and Sweet Potato-Pecan Pie lovers everywhere owe him a huge thank you.
A spicy sprinkle wakes up this time-honored classic. Bring them to a potluck and everybody will love you.
Injected with fiery seasonings to turn a bland bird into the life of the party, this dish has become a staple on many Thanksgiving tables.
The secret to any gumbo is a carefully tended roux, with that butter and flour mixture stirred over slow heat until it turns mahogany.
4) Dirty Rice
Contrary to what many recipes describe, this isn't a kitchen sink, leftover-clearing dump recipe. No, the "dirty" refers to bits of liver, which adds a deep, rich flavor to vibrantly seasoned rice.
Yes, Hank Williams made this mashup famous in that catchy song way back when, but chef Paul taught us how to make it just right.
It's like two great pies rolled into one. A fat dollop of whipped cream makes it even better.