Anyone care to mark the passing of chef Paul Prudhomme, celebrity chef who took Cajun cookin' mainstream?
In the 1980’s I worked in a restaurant specializing in the new American food craze, ‘Cajun’. A professional chef set the menu and we had what I believed was an innovative combination of Cajun food, seafood and pasta.
After problems with the chef, I became kitchen manager. That was a problem because I had no experience with Cajun food and there were no cookbooks. I began buying books with my own money. Imagine my surprise when I got Prudhomme’s book and discovered our ‘secret seasoning’ was Cajun Magic and that the blackening recipes, Turtle soup, etc. were just stolen from Prudhomme!
Even though I’ve gotten old enough to temper my tolerance for hot spices, I still long for a blackened chicken sandwich on crusty bread with sour cream, tomato and lettuce!
RIP Chef Prudhomme. You lived life with zest and brought a lot of spice to our culinary lives.
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