He brought Cajun cooking to the forefront, and enriched the diets and taste buds of people all over the USA. I'd never heard of, much less made a roux, until I got his cookbook. Blackened fish? Dirty rice? Turkey gumbo? Oh, yes, those are staples in our house now. I'm so glad that he cooked his way to fame and gave a new (yet old) cuisine to the American diet. Many of his recipes are complicated and take most of the day to prepare, but what is more enjoyable than a day in the kitchen with lovely aromas, great ingredients, and Prudhomme's cookbook open on the island?
R.I.P. Chef Paul. I raise a glass and offer a celebratory toast in honor of a remarkable life. There will be a great Cajun feast served at the table of the angels, so, bon appetit and laissez les bon temps rouler in the great here-after!
Well as I have never heard of him I evidently have a very limited palate. If his recipes take more than 1/2 hour to read and prepare I am probably nota good candidate to try his stuff out on. But RIP chef.
I haven't heard of Paul but it's always sad when a great chef passes on. Thankfully his recipes were preserved in his book and won't be lost. I am sure there will be others making and eating his food for generations to come.
I watched a few of his cooking programs but I am kind of like Carolyn, the recipes need to be short and easy or they don't interest me. I know there are many who will miss him though. I liked Justin Wilson's form of Cajun cooking more. He was popular on PBS in the 1970's but I think he was more regional, not being broadcast much outside of Louisiana and Texas for the most part.
I have never tried Cajun cooking...to me it looks burnt and I don't like anything burnt...even fussy about my toast.. I will only eat it lightly toasted. Plus I try to eat everything mild, none of those hot dishes. My stomach couldn't handle it. R.I.P. Chef Paul....