He would coat fish or other meats in spices and fry them in a red-hot pan searing the outside until it was almost black. Customers loved his blackened redfish. In the 1970s, Paul returned to New Orleans working as a chef in a hotel restaurant, until 1975 when he became the head chef at Commander’s Palace. In 1979, Paul opened K-Pauls Louisiana Kitchen named after him and his first wife. It was a simple place to eat with plywood walls, Formica tables and the drinks were served in a jar, but that wasn’t what drew people to eat there and wait in line for hours before they could sit down to order. It was his food. Paul’s trinity of spices was black pepper, white pepper, and cayenne pepper that he used in varying degrees and mixed with other spices. His career took off as he wrote cookbooks, expanded K-Pauls and appeared on television programs, but he never took that for
He would coat fish or other meats in spices and fry them in a red-hot pan searing the outside until it was almost black. Customers loved his blackened redfish. In the 1970s, Paul returned to New Orleans working as a chef in a hotel restaurant, until 1975 when he became the head chef at Commander’s Palace. In 1979, Paul opened K-Pauls Louisiana Kitchen named after him and his first wife. It was a simple place to eat with plywood walls, Formica tables and the drinks were served in a jar, but that wasn’t what drew people to eat there and wait in line for hours before they could sit down to order. It was his food. Paul’s trinity of spices was black pepper, white pepper, and cayenne pepper that he used in varying degrees and mixed with other spices. His career took off as he wrote cookbooks, expanded K-Pauls and appeared on television programs, but he never took that for