regional food

[Benjamin Fortson]

This comes originally from the kitchen of New Orleans chef Paul Prudhomme,
who invented the dish blackened redfish in I believe the late 1970s. It is
not a traditional Cajun dish. After he opened his restaurant one summer in
New York and another summer in San Francisco, it started to catch on
nationwide. In New Orleans I once saw a sign outside a restaurant that
said, "Black And Red Fish".

Ben

On Thu, 28 Mar 2002, James A. Landau wrote:

>
> "blackened" and possibly other terms from Cajun cuisine, which may have
> become widespread in the last 20 years