Chef Paul Prudhomme's Louisiana Kitchen Vol. 1 - Complete Cajun Meal Featuring Blackened Redfish

Xandy Sutherland Nickel on Instagram: "When I lived in New Orleans, chefs weren’t just cooking. They were the city itself. Big personalities with sharp knives and louder opinions. A little messy. Sexy. Spicy. Coming off a decade of Julia Child and proper technique, New Orleans took one look at restraint and said BAM. Food stopped behaving. It became bold, vibrant, almost illegal-tasting, heavy with butter, smoke, heat, and nerve. This was the height of Paul Prudhomme and Emeril Lagasse, when Caj

The late Paul Prudhomme’s New Orleans bread pudding. From stale bread crusts leftover from making tea sandwiches to a luxuriously delicious dessert with lemon sauce and Chantilly cream. It’s a small miracle thanks to my husband’s love of baking sweets. #love2chow #nofoodwaste #breadcrusts #paulprudhomme #divinebreadpudding | Love2Chow: Food, Travel, Outdoors

How Chef Paul Prudhomme Invented Cajun-Creole Fusion Food