Cajun Gumbo uses a roux, while Creole uses filé (pronounced fee-lay) powder as a thickener and also adds tomatoes. This ...

You might remember Paul Prudhomme ... to come. Cajun cooking isn’t spicy — it beholds a depth of flavor by way of spices and herbs added to meats and seafood typically found down south — like crawfish ...

Unbeknownst to his chef, he would surreptitiously slip cayenne pepper and other Cajun spices into the food. He figured it would taste better that way. Paul Prudhomme and Wolfgang Puck His drive to ...

At K-Paul’s Louisiana Kitchen during the early 1980s, chef and owner Paul Prudhomme would ... a nationwide interest in Cajun food by serving dishes – gumbo, etouffee and jambalaya – that ...