Paul Prudhomme Outside Of His Restaurant “K-Paul’s Louisiana Kitchen”, In New Orleans (1979)
by No-Entertainer-121
Paul Prudhomme Outside Of His Restaurant “K-Paul’s Louisiana Kitchen”, In New Orleans (1979)
by No-Entertainer-121
26 Comments
Paul rocking that thighgap ❤️
A master …..
Great restaurant
Enjoyed his cooking show on PBS. Wish they would play reruns of old cooking shows
I don’t trust skinny people who make food.
Damn he’s so happy. You know the food was good as hell
Looks like Dom DeLuise kind of.
Love Chef Paul ❤️
My spice cabinet is fully stocked with his “Magic” seasoning blends
Am I the only one that always confused him and Dom DeLuise as a kid?
Just looked him up on Wikipedia to learn a bit more about him. This is a wild entry in his Wikipedia…
“In March 2008, Prudhomme was grazed by a .22-caliber stray bullet while catering the Zurich Classic of New Orleans golf tournament. He at first thought a bee had stung his arm, required no serious medical attention and within five minutes was back to cooking for the golf tournament.[29] It was thought to have been a falling bullet”
His chicken and sausage gumbo recipe is the BEST. The first part involves butchering, dredging in seasoned flour, and deep frying an entire chicken. Then you use the chicken oil and the rest of the seasoned flour to make your roux.
Incredibly unhealthy, extremely delicious.
https://preview.redd.it/fq26fuvpwqyg1.jpeg?width=600&format=pjpg&auto=webp&s=9d9fe5c7513049ae6795758b4373cfa9437ea1b1
His book “Paul predom’s Louisiana kitchen”taught me how to make authentic Cajun food. A friend gave me a copy 30 some years ago and I still use it for the basis for all of my gumbo, etouffee, and jambalaya recipes.
I love what this man did for the New Orleans food scene. His blackened redfish became a national trend. And that was only one of his masterpieces. Count yourself blessed if you were around Nola then. I am.
Man knows food
K-Paul’s was my favorite restaurant in the Quarter. His chicken and sausage gumbo was the best that I have ever had; I judge all others against it. The only other gumbo in NOLA (that I have tried) that is in the same league was a rabbit and sausage gumbo at Brigtsen’s in River Bend (and Brigtsen was the executive chef at K-Paul’s before the Phudhommes made him go start Brigtsen’s).
Paul Phudhomme had a massive influence on modern Creole and Cajun cooking. He invented the blackened-style of cooking while at Commanders Palace and his books and television shows brought both styles to the masses.
My personal recipe for gumbo is directly adapted from several of his recipes. I create a spice blend with about 14 different spices and layer it in at multiple times during the cooking process.
He definitely knows flavor
Ate a stuffed pork chop at his restaurant about ten years ago, one of the best meals I ever ate
“Chef Paul Prudhomme, you get your Cajun ass up here!”
“Wow, I didn’t even do anything”
Never trust a skinny chef.
Redfish magic is one if the greatest gifts to mankind. Bless this man.
I thought that was Dom Delouise.
I have his cookbook from that time. Some of the best recipes I’ve ever tried. Is catfish recipe is heaven. There’s one recipe for a creole chocolate cake that is absolutely out of this world. One of the best cakes I’ve ever tasted and ever made.
Ladies and gentlemen, the inventor of the turducken.
Never heard of the bloke but judging from appearances alone, I feel like his food is fire