Blackening is a technique often associated with cajun cookery, it was invented by Paul Prudhomme. Very rarely are we able to witness in the food business something which changes the landscape of cooking for the future. Paul Prudhomme is in that number. He grew up in the small town of Opelousas, Louisiana. Opelousas is just north of Interstate-10, between Baton Rouge and Lake Charles, essentially the heart of Cajun country. Chef Prudhomme opened up his flagship restaurant, K-Paul's in the late 1970's. The restaurant got its name from his late wife, Kaye Prudhomme...K-Paul. During the 1980's the blackening craze swept the gulf south and the nation, almost leading to the extinction of the Redfish. Aside from being an amazing chef in the kitchen, he has proved to be quite the business man. His seasoning blends are widely available throughout the country, and also has stake in the Stubb's BBQ empire. He continues to cook, speak, and teach to this day. Take notice when people shape our country and culture for the better, Chef Prudhomme has accomplished this with a smile. Eat well.
www.kpauls.com
www.chefpaul.com
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