Coolinary With Hot Flavors At K-Paul's

[title type="h5"]Coolinary With Hot Flavors At K-Paul's.[/title] The spirit of Creole and Cajun cooking that got everybody in America worked up when Chef Paul Prudhomme made his big splash in the 1970s and 1980s is in full force in K-Paul's summer menu. Not only does this illustrate better what the local cuisine is all about than anything else I can think of, but the price is attractive even by Coolinary standards: $36 for the whole three-course repast. I'll bet you haven't been to K-Paul's in a long time. Time to recall what a difference that restaurant made.

Gumbo Pan-braised chicken and andouille sausage, smothered with onions, bell peppers, celery and cooked in chicken broth with a dark roux. Served with rice.
~or~

House Salad
Mixed greens served with your choice of one of our homemade dressings, green onion, Danish blue cheese or pesto vinaigrette
~or~

Fried Green Tomatoes
Battered in seasoned cornmeal and layered with sauteed fresh shrimp in a chipotle remoulade sauce
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Pan-Fried Flounder with Herbal Brie Cream
Fresh Louisiana flounder fillet, pan-fried, sauce of onions, tomatoes, dill, basil, herbs, Chardonnay, cream and brie cheese. Potatoes and veggies.
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Paneed Chicken Breast with Jambalaya
Tasso, sausage, chicken, tomatoes, jalapenos and garlic, smothered in a rich chicken stock and simmered for hours, the right amount of rice folded in. Sauce piquant and veggies.
~or~

Shrimp and Andouille Creole
Creole sauce of onions, bell peppers, celery, stock, tomatoes and seasonings. Rice and veggies.
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Bread Pudding
Our homemade muffins and yeast rolls soaked in a rich custard and baked with raisins, pecans, served with a hard sauce. ~or~

Sweet Potato Pecan Pie
Creamy sweet potato filling and a pecan syrup layer, baked and served with chantilly cream.

K-Paul's Louisiana Kitchen

French Quarter: 416 Chartres. 504-524-7394. www.kpauls.com.

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