The cookbook for that year was PaulPrudhomme's Louisiana Kitchen. Although Chef Paul made a garbage fish famous, single-handily put New Orleans on the foodie map and gave the city it's "dish" at that time (I think po'boys are THE dish nowadays), he also taught the world about spices and how to efficiently use them to enhance and make a dish
I took inspiration from PaulPrudhomme’s recipe for Shrimp Etouffee. PaulPrudhomme and Justin Wilson. Judging from the amount of pepper (black, white and cayenne), Chef Prudhomme must have a stronger constitution than I can ever imagine
Chef PaulPrudhomme used to call this “Cajun napalm” because the steam burns if inhaled directly. We visited New Orleans many more times and always re-visited K-Paul’s even after one of its namesakes had passed away
, was one of the best restauranteurs in NOLA, with Commander's Palace regarded as the best upscale restaurant in the city -- PaulPrudhomme and Emeril Lagasse are two alumni
Apply this rub on the fish when blackening or in your crawfish étouffée. Often associated with traditional Cajun cuisine, this technique was popularized by Chef PaulPrudhomme in the early 1980s to duplicate the flavor and style of charcoal grilling in a commercial kitchen
