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 ...

Paul Prudhomme with Wolfgang Puck in 2011 John Sciulli/Getty Images Paul Prudhomme, the chef who popularized modern Cajun and Creole cuisine in New Orleans and across the country, has died at the ...

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 ...

Today, the series continues with Paul Prudhomme and the recipe heard 'round the world. THEN: Chef Paul Prudhomme had been kicking around the recipe that would become blackened redfish for a few years.

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 ...

NEW ORLEANS-- Internationally-known superstar chef and restaurateur who brought new life to Cajun and Creole cuisine, Paul Prudhomme, has died, reports CBS affiliate WWLTV's Dominic Massa.

Paul Prudhomme inscribed my copy of his first cookbook with the words, “Good cooking. Good eating. Good loving. Things to live by. Quality gets all.” I interned with the chef at the start of ...

Chef Paul Prudhomme: Louisiana Legend is available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, Android smartphones, Amazon Fire TV, Amazon Fire Tablet ...

NEW ORLEANS — At his New Orleans restaurant, legendary chef Paul Prudhomme proudly showed off dishes and ingredients from his upbringing in Louisiana's rural Cajun country: blackened redfish ...

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 ...