03.16.2017

Total time: 30 mins

In contrast to its modern popularity, the cuisine and tastes of Louisiana were considered "rustic" up until the 1970's. According to the New Orleans newspaper The Times-Picayune, the legendary NOLA restaurant Commander's Palace had never even hired an American executive chef until they stumbled on Paul Prudhomme, a Louisiana native who they hired as the lunchtime chef before promoting him one week later to run the restaurant. The rest is history, as they say.To say that Chef Prudhomme put Cajun/Creole on the map is an understatement. While cooking food that his grandmother made, Prudhomm...

• American
• cajun
• creole
• glutenfree
• free