Related Podcast: K-Paul’s Louisiana Kitchen
K-Paul’s Louisiana Kitchen is the fine dining restaurant that really started the Cajun cuisine movement in New Orleans, and is the one that everyone benchmarks Cajun food to. When you hear of “Blackened” anything at any restaurant throughout the U.S., its largely because of the fact that Paul Proudhomme (as chef at Commander’s Palace in 1975 and later at K-Paul’s in 1979) was responsible for introducing that dish in the mid 70’s. Prior to that time, Cajun food was relatively unknown in New Orleans and throughout the country — it was relegated to the Acadian parrishes in Louisiana. Up until that point, it was Creole French that was featured at classic New Orleans restaurants such as Galatoire’s, Arnaud’s, Antoine’s, Dooky Chase, as well as Commander’s. Today many of those restaurants have Cajun dishes in their stable — but you can credit Paul Prudhomme with all of that.
Rachel and I had dinner at K-Paul’s, and it was phenomenal. I also spoke with Chef Prudhomme for a bit, and I’ll share that with you soon.
Main Dining Room
Bread basket. Includes fresh baked jalapeno rolls, biscuits, and molasses and walnut muffins.
Sweet Corn and Andouille Soup, a great gumbo variant.
Chicken and Andouille Gumbo.
Jambalaya with Sauce Piquant. A spicy, sauced variation of a classic Cajun dish.
Sausage seasoned with 3 cheeses. A Cajun take on an Italian classic.
Blackened Drum with Crabmeat
Pan Fried Veal with Grape Tomatoes and Crabmeat.
I love K-Paul’s! Great pics too.
[…] institution in the restaurant culture of New Orleans, and has launched the careers of both Paul Prudhomme and Emeril Lagasse, the two most visible practitioners of Cajun and Creole cuisine in the United […]
The looks have changed since I was a child, but the food’s still wonderful!