|Paul Prudhomme. later years|
Credited with mainstreaming and popularizing cajun food in the 1970s and 1980s, Prudhomme was a larger than life character (literally and figuratively). Before there was a Food Network and a Cooking Channel, the only way to see cooking on TV was PBS (Public Broadcasting System) channels. One of the early people that I remember vividly was Prudhomme (who appeared on some other shows, but didn't have his own series runs until the 1990's).
|Prudhomme's Louisiana Kitchen|
Sometime in the 1990s, I was in New Orleans on a business trip with a few others, and we tried to get into K-Paul's Louisiana Kitchen but could not. Back in those days, the place didn't take reservations, and the lines routinely stretched down the block.
|Prudhomme's Fiery Foods...|
I have three of his ten cookbooks; Louisiana Kitchen (1984, his first), Seasoned America (1991, his fourth) and Fiery Foods That I Love (1995, his seventh).
Louisiana Kitchen is a treasure trove of classic cajun and creole cooking. Fiery Foods contains some of my favorite recipes of all time, including two fantastic chicken recipes, Tomato Cream Chicken (page 182), and Chicken Dippin' (page 172). Tomato Cream Chicken is perhaps my single favorite recipe. Of any kind. Ever.
|Browning for Chicken Dippin'|
Grace and I made Chicken Dippin' this past weekend: (it was delicious)
|Grace Making Chicken Dippin'|
Rest in Peace, Paul.