When I think of New Orleans and Cajun cuisine the first thing that pops in my mind is Chef Paul Prudhomme. The second thing is seafood. I met Chef Paul in the mid 1990’s at the time he was consulting with high profile foodservice clients. I’ll never forget the joy of getting my cookbook autographed and feeling as if I was in the presence of pure authenticity. Chef Paul is as authentically Cajun as Cajun can be. He was born and raised on a farm near Opelousas Louisiana deep in Acadiana country. Chef Paul was the youngest of 13 children. His last sister left home when he was only seven and he found himself in the kitchen with his mother learning the art of Cajun cooking. Void of electricity and refrigeration in those early days, Chef Paul learned the value of fresh. The rest is history.

If you want to celebrate Mardi Gras in your own way, try this recipe – Crawfish, Shrimp or Crabmeat in Cream Sauce Over Pasta. Perfect for this time of year. I like the option of selecting my favorite shellfish. If time does not permit shopping and cooking, let GourmetStation bring a little Mardi Gras to you or your gift recipient with our Cajun Cuisine Celebration…three and four course gourmet dinners from our Cajun collection.

Hail the rebirth of New Orleans and let the good times roll.

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Posted by: Michael M at May 12, 2007 4:14:56 PM

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