1990
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Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, [1] was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. [2]
Oct 8, 2015 · In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. "It was...
Oct 9, 2015 · Paul Prudhomme, the chef who put the cooking of Louisiana — especially the Cajun gumbos, jambalayas and dirty rice he grew up with — on the American culinary map, died on Thursday in New...
Oct 8, 2015 · Louisiana Chef Paul Prudhomme, credited with helping popularize Cajun and Creole cuisine, died Thursday, according to K-Paul’s, the New Orleans restaurant he owned.
Chef Paul Prudhomme’s Louisiana Kitchen is the cookbook that started the Cajun and Creole cooking frenzy in the 1980s. Sure Justin Wilson, “The Cooking Cajun,” was sharing his recipes on Public Broadcasting System.
Oct 8, 2015 · 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.
Oct 8, 2015 · The late Chef Paul Prudhomme launched the Cajun cooking craze in the early 1980s, and revolutionized the language and art of cooking at K-Paul's Louisiana Kitchen.
Jun 12, 2005 · It is only now, 48 years after his first restaurant opening and a quarter-century after the first line began forming outside of K-Paul's, that Prudhomme's legacy is becoming clear: He...
Oct 9, 2015 · Chef Paul Prudhomme, who died Thursday at 75, revolutionized Cajun and Creole cuisine and helped popularize it throughout the world. He also created a craze for "blackened" everything.
Oct 9, 2015 · 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...
