Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen.” He writes, “Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet.

Chef Paul Prudhomme opened his now-legendary New Orleans restaurant K-Paul’s Louisiana Kitchen in 1979, but the moment that made him a national phenomenon — and helped change the direction of ...

Paul Prudhomme, a self-taught Louisiana cook who seared his way into popular culture as the king of Cajun food, whose gumbo, jambalaya and blackened redfish made him one of the country’s most ...

The story (printed in its entirety, below) points out that chef Paul Prudhomme ... of sausage, cornbread dressing and rice dressings with seafood and pork and sausage stuffings. Prudhomme no ...

Paul Prudhomme, the Louisiana chef who ignited a nationwide craze for Creole and Cajun cooking and profoundly influenced American cuisine, died on Thursday (Oct. 8). He was 75. Mr. Prudhomme ...

He or she may have everything, but how about this one-of-a-kind present: a skillet or spoon from Chef Paul Prudhomme's iconic K-Paul's Louisiana Kitchen? Prudhomme’s imprint on Louisiana cuisine ...

Paul Prudhomme, the Cajun who popularized spicy Louisiana cuisine and became one of the first American restaurant chefs to achieve worldwide fame, died Thursday. He was 75. Tiffanie Roppolo ...

Chef Paul Prudhomme gestures during an interview at his French Quarter restaurant, K-Paul's Louisiana Kitchen, in New Orleans in 2007. AP NEW ORLEANS — Paul Prudhomme, the Cajun who popularized ...

NEW ORLEANS — Paul Prudhomme, the Cajun who popularized spicy Louisiana cuisine and became one of the first American restaurant chefs to achieve worldwide fame, died early Thursday. He was 75.