Paul Prudhomme, chef who popularised Cajun food, dies at 75
Prudhomme introduced the world to jambalaya, blackened redfish and gumbo
New Orleans: New Orleans chef Paul Prudhomme introduced the world to jambalaya, blackened redfish and gumbo through his groundbreaking Cajun restaurant.
Fellow chefs he mentored and diners who tasted his crawfish dishes and sweet potato pecan pie were mourning the loss of Prudhomme, who died Thursday after a brief illness. He was 75.
From his restaurant, K-Paul’s Louisiana Kitchen in the city’s French Quarter, Prudhomme sparked nationwide interest in Cajun dishes. He later launched a company to market his spices worldwide.
After Hurricane Katrina, he made meals for thousands of rescuers and volunteers.
Prudhomme also mentored many chefs in the city, and praise for him poured in after news of his death.
Frank Brigtsen, who worked for Prudhomme for seven years, says he brought Cajun cuisine into many restaurants.
