Superstar chef Paul Prudhomme dies at 75

[n2doc]

Source: WWLTV

Paul Prudhomme, the internationally-known superstar chef and restaurateur who brought new life to Cajun and Creole cuisine, popularizing it internationally and setting off a cooking craze in the 1980s, while also building a spice and food business empire, has died. He was 75.

Prudhomme's death was confirmed by his restaurant, K-Paul's Louisiana Kitchen. A representative said the chef died after a brief illness.

The restaurant opened in the French Quarter in 1979, taking part of his name and that of his late wife, Kay Hinrichs Prudhomme. But Prudhomme first gained fame in New Orleans as the chef at Commander's Palace, where he, Ella and Dick Brennan revolutionized Creole cuisine. He became executive chef there in 1975, turning the landmark restaurant into a national treasure.

At his own restaurant, K-Paul's, which opened in 1979, Prudhomme and his wife Kay introduced the blackened redfish craze, which made the fish so popular that commercial fishing of the species became restricted in order to prevent it from going extinct. Prudhomme is also credited with introducing the turducken poultry dish, now a mainstay. The line outside his Chartres Street restaurant, which at the time had a no-reservation policy, often stretched down the block. The restaurant now accepts reservations and remains a must-visit for locals and tourists alike.

Read more: http://www.wwltv.com/story/news/2015/10/08/superstar-chef-paul-prudhomme-dies-at-75/73583404/

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[packman]

1. That's sad news

He seemed like a gentle soul who enjoyed his craft.

[niyad]

2. requiescat in pace, paul. and thank you for some truly wonderful moments.

[Darb]

3. Bummer. Used his Blackened Redfish seasoning alot,

mostly on salmon.

We also dined at his restaurant in NOLA. Had the redfish, duh, it was 'lish.

Never met him but he sure seemed like a decent fellow.

[mithnanthy]

4. He will be missed.

I also use his Blackened Redfish seasoning...on tilapia and other fish. Excellent!

[n2doc]

6. I use his Meat Magic spice on my grilled steaks

Works really well. Wish I had gotten to NOLA and gone to his restaurant now.

[wryter2000]

5. So sorry to hear this

I have several of his cookbooks. His recipes are a lot of work but make glorious food.

RIP.

[Darb]

7. Can you make a roux? Still working on mine.

A lot starts with a roux down there in the bayou.

[Ferretherder]

8. Mos' definitely, sha'!

...and you're right - a lot of stuff down here starts with a good roux!

[wryter2000]

14. I can make a dark brown roux

I've never dared to try to make a black roux, but dark brown works well for me. I use a cast iron pan. You need something that heavy.

[uppityperson]

9. Rip

A friend crashed a private party once in New Orleans that he was catering to find out if he was related to a mutual acquaintance. Friend said he was a very nice guy.

[JimDandy]

10. Learned of him on PBS years ago. Warm, welcoming

world-class human being.

Just learned 2 new things about him on Wikipedia: Although the name on his birth certificate is Paul Prudhomme, he chose the name Gene Autry Prudhomme for himself and went by that name when he was young; and he opened his first restaurant at age 17!

[Fairgo]

11. K Paul's

Bar none, the best meal I had in New Orleans, and that is saying something. I also remember chef Paul as the one who was there in the wake of Katrina.

[Time_Lord]

12. When he sold spices on an shaker as a kid

I thought "What is Dom DeLuise doing selling spices".

Rest well, Paul. You cooked well.

[RandiFan1290]

13. Loved eating at K-Paul's

The bread basket and the Green Onion salad dressing was just as amazing as the main courses.

RIP chef

[Brother Buzz]

15. Paul Prudhomme made the blackened redfish famous, but his...

Blackened steak was to kill for. That, and his Cajun martini served in a Mason jar. And I didn't have to go to New Orleans to enjoy it: Paul Prudhomme set up a restaurant in San Francisco for a month back in the early eighties.

Say hello to Julia for me. Bon Appétit