How Blackened Seafood Made History

The influence of Chef Paul Prudhomme on Cajun cooking has been profound. Suppose you are a fan of andouille sausage, tasso ham, and the Cajun “holy trinity” of bell peppers, celery, and green onion. In that case, you can probably give credit to Prudhomme.

Before the 1980s, Cajun cuisine did not have much impact beyond Louisiana. As a young chef, he was hired by the renowned Commander’s Palace restaurant in New Orleans. His Cajun approach immediately began influencing their traditional Creole menu. He is remembered for using regional seasonings and local ingredients whenever possible.

The Invention of Blackened Redfish

Prudhomme’s rapid rise at Commander’s Palace was remarkable. In 1975, he became its first executive chef, born in the U.S. In 1979, he opened his first restaurant in New Orleans. K-Paul’s Louisiana Kitchen was named after his wife, Kay, who managed the restaurant. This set the stage for his most significant contribution to the culinary arts and seafood.

Prudhomme had been experimenting with coating seafood with various Cajun spices and herbs for years. One evening in March 1980, he served Blackened Redfish to several dozen diners. He then cooked fish on a cast-iron pan until it was charred.

His invention was a smash. Just days later, his restaurant was filled with diners eager to have their first taste of Blackened Redfish. Weeks later, people were lined up outside, waiting for a table. Word of mouth made his creation world famous, and Southern cuisine became established in contemporary cooking.

Aftermath

Prudhomme’s dish became so popular that Redfish were overfished in the waters of Louisiana. The state government had to step in by limiting their commercial harvest. Fortunately, the brilliant chef’s approach works well on other fish and seafood. His blackening technique has been successfully applied to Grouper, Gulf Shrimp, Mahi-Mahi, Red Snapper, Salmon, and Sea Trout.

The Crab Shack Crofton serves delicious Blackened Salmon with Cajun Rice.

Craving Cajun?

The Crab Shack serves Cajun standouts like Chicken Jambalaya, Blackened Salmon served with Cajun rice, Steamed Crawfish, and Cajun Boils.

Lovers of fat, juicy crab and excellent seafood don’t have to drive to Baltimore, Ocean City, Hooper’s Island, or Annapolis anymore. Stay close to home and enjoy incredible deliciousness all year at the two locations below!

• The Crab Shack – Crofton
• The Crab Shack – Edgewater

Our Crofton branch can accommodate a large party group, so if you are interested in reserving tables, please call (443) 302-2680.