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Prudhomme, known for his soft white hat, salt-and-pepper
beard and Cajun accent, was a television mainstay who also
launched a successful line of spices, sauces and smoked meats
and authored cookbooks.
He died after a brief illness, said an official from K-Paul's
Louisiana Kitchen, the restaurant Prudhomme and his wife opened
in 1979 in the city's French Quarter.
The restaurant quickly became a popular destination for Cajun
and Creole recipes, including jambalaya, blackened Louisiana
drum fish and New Orleans-style bread pudding.
New Orleans Mayor Mitch Landrieu called Prudhomme an
international ambassador of Louisiana culture.
"He was an innovator that inspired countless professional chefs
and the millions at home who watched him on television,"
Landrieu said in a statement.
"I am confident that his influence and legacy will continue
through those who knew him best," Landrieu added.
Known by many simply as Chef Paul, Prudhomme was named a pioneer
of American cuisine by the Culinary Institute of America and
culinarian of the year by the American Culinary Federation,
according to his website. He wrote nine cookbooks, according to
his website.
(Reporting by Jon Herskovitz in Austin, Texas; Editing by Will
Dunham)
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