Paul Prudhomme created this amazing appetizer back in the 1970s, when he was chef at Commander’s Palace in New Orleans, and long before he became so famous. I knew the second I tasted it back in the kitchen that this giant of a man would be a force to be reckoned with. To say the least, the contrasting flavors couldn’t have been more innovative, and don’t balk at the onion and garlic powder—they are essential
