Chef Paul Prudhomme, Cajun who popularized spicy Louisiana cuisine, dies at 75 - most famous restaurant dishes

NEW ORLEANS —
Paul Prudhomme, who died on Thursday, promoted spicy Louis Anna cuisine and became one of the first world-renowned American restaurant chefs. He was 75.
Tiffany ropolo, chief financial officer of pollahold, told The Associated Press that he died early on Thursday after a brief illness.
Prudorm highlights the late 1980 s, the rear opening K-type
Paul's Louis Anna kitchen is a French restaurant serving his childhood meals.
He has not received formal training, but by providing dishes, he has aroused national interest in Cai's food --
Etbo, etouffee and jambalaya-
This is almost unknown outside of the state of Luis Anna.
The unique American chef caused a stir when the country's top restaurants served almost exclusively European food.
"He is always on a mission, and nothing is impossible for Paul.
He does things his way and lets the food speak for himself, "said Frank Brison, a chef who has worked at pollahold for seven years.
"He changed the way we ate in New Orleans in a major way, bringing the Acadia or Cajun cuisine to the city's restaurants.
Pollahold is known for his innovation.
His most famous dish uses what he calls blackening: fish or meat covered with spices, then roasted in white to blackhot skillet.
The Blackening redfish became so popular that pollahold regretted the customers who stopped ordering the traditional Cajun dishes he liked.
"We ate all these delicious foods, we raised our own rabbits and ducks, and anyone wanted red fish that turned black," he said in an interview with 1992 . ".
Pollahold's parents raised him at a farm near Opelousas in the Arcadia area of Luiz Anna.
The youngest of the 13 children, who spent most of his time in the kitchen with his mother, praised the mother for cultivating his appreciation for the rich flavors and fresh vegetables, the poultry and seafood she made.
"With her, I started to learn about spices, mixed flavors, cooking, so things are worth eating," he said . ".
After graduating from high school, pollahold cooks at bars, diners, resorts and hotel restaurants.
In early 1970, he returned to New Orleans and found a job as a chef in a hotel restaurant.
In 1975, he became the head chef of the respected Commander's Palace restaurant.
Pollahold and his wife opened K-
Paul four years later. K-
Paul's things are cheap and humble.
Formica tables, plywood walls and drinks packed in cans
But it soon became the most popular restaurant in New Orleans.
On the TV talk show of the 1980 s, the beard face and oversized frame of pollahold became familiar, and he encouraged Americans to season their meals. He expanded K-
Turn it into an upscale business.
He published best-selling books and created a business that sold his spicy seasoning mixture across the country.
After Hurricane Katrina, he used the profits of the spice company to keep his restaurant running, bring trailers to his staff, let them live in the parking lot, Cook thousands of meals for rescuers, liz Williams, head of the southern London restaurant, said.
The success of pollahold has also brought regret.
Pollahorn has sparked a culinary boom in Cajun, but he often says that the Cajun restaurant outside of the state of Luis Anna rarely offers real food.
He is worried that all dishes are generally considered spicy.
"So many people think that all the CAI's food is red, which is at least part of my responsibility --
"It's spicy," he said.
"I saw people pour red peppers on food and I wanted to cry.
Pollaham's weight, like his cooking skills, is a sign of his career.
He was just over 5 feet tall and had trouble squeezing into the chair.
His knees are not good, walking on crutches, usually on scooters, not walking.
In 1992 interviews, he said he was working on how to extract fat from recipes without losing flavor.
But in the later stages of his career, he was clearly thin.
At the 2013 cooking demonstration in New Orleans
Finished from his motorcycle.
He told the audience that he used to be 580 pounds and now weighs 200 pounds.
'Eating the right thing is different from eating less, 'says pollaham.
"I used to taste things this way," he said as he filled his big spoon.
"I taste it like this now.
He poked a carrot with a fork and lifted it up.
Rita DeMontisI personally met with chef Paul twice at the spice company office in New Orleans, when he was on a mission in that immortal city.
The first thing that impressed me was how gentle he was, full of kind and warm, smiling eyes.
He talked to a well.
The voice was tuned, talking about growing up in extreme poverty, where he would help his mother in the kitchen and prepare rice by picking Rice from fresh water, dry it by constantly throwing it in a special circular device, just like tamborine, shaking and tossing until the rice is ready.
His weight loss was congratulated, but when asked why he still used the scooter, Prudomme said that his weight had destroyed his knee, which made it difficult to walk if
He spoke with affection, only a little sad about his wife's death, and one felt that the man had a deep spirit.
He signed my recipe and I remember the last time it was the sweetness of his smile.
Please rest quietly, chef pollahold.