From the page: "Chef Paul Prudhomme, of K-Paul's Restaurant in New Orleans and a native of Opelousas, Louisiana, can be given a lot of the credit for popularizing Cajun-style cooking in America.The dish that became his signature was Blackened Redfish, for which he created a new, simple but brilliant technique for cooking fish which involves cooking fish dipped in clarified butter and sprinkled with Creole seasoning in an iron skillet over incredibly high heat, creating a blackened crust and preserving the natural juiciness of the fish. Other great chef's like Justin Wilson, who appeared on The Tonight Show with Johnny Carson, brought a special brand of humor to cooking and helped further the 70's and 80's craze for Cajun cooking. Brilliant, innovative Acadiana chefs like John Folse, Patrick Mould, James Graham and others are bringing in other ingredients, techniques, and sophisticated sauces into contemporary Cajun cuisine.
We will endeavor to bring you the best, most popular and tasteful recipes the Cajun/Creole culture has devised."
Feb 25, 9:38am
