Frank Brigtsen

K-Paul's Louisiana Kitchen staff photo, 1981.
Courtesy of Frank Brigtsen

Chef Paul Prudhomme changed the American food world forever with his creative, exuberant love for Creole and Cajun food. He was the first American chef to take the reins at Commander's Palace β€” where the world first had a taste of his culinary genius. He pioneered the now commonplace farm-to-table movement, as he championed Louisiana's farmers and fishermen. As Ella Brennan said, β€œHe had magic in his hands.”

Crab Yvonne (Serves 6)

6 tablespoons butter
1 lb. Lump crabmeat
8 - 10 button mushrooms, thinly sliced
1 bunch green onions thinly sliced
1 8 oz can of artichoke bottoms, thinly sliced
Salt & pepper to taste

Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.

The Status of Oysters

Jun 9, 2010

Host, chef, and food expert Poppy Tooker talks oysters to a New Orleans chef, an oysterman and a marine biologist about what the future holds for these fine delicacies.