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Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, [1] was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. [2]
Zatarain's is an American food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orleans' Cajun and Creole traditions that includes root beer extract, seasonings, boxed and frozen foods.
Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder, and onion powder. [2]
K-Paul's Louisiana Kitchen was a Cajun and Creole restaurant in the French Quarter owned by Paul Prudhomme that closed in 2020. [ 1 ] [ 2 ] Prudhomme and his wife Kay Hinrichs Prudhomme opened the restaurant in 1979.
Cajun holy trinity. The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery.
As a named dish, it is generally agreed to have been introduced by Cajun chef Paul Prudhomme. The earliest print reference to the dish is a 1982 Newsweek article that describes it as a new Prudhomme dish. [10] A 1983 New York Daily News article called the turducken "an example of his inventiveness."