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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]
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.
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."
Some sources suggest that popcorn shrimp originated as a Louisiana cuisine, and chef Paul Prudhomme made it famous. [7] However, at least for the name, what Prudhomme invented was Cajun popcorn, which he put on the menu of the restaurant he worked, sometime later than 1975. [8] Prudhomme published a recipe of Cajun popcorn in his cookbook in 1984.
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