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Decades after introducing the world to Cajun cuisine, Chef Paul Prudhomme still serves the classic Louisiana foods and haute Cajun dishes that made him famous. Simple presentation is the rule. Menu items include blackened tuna and blackened yellowfin--a juicy, well-seared fillet. Eggplant pirogue seafood Atchafalaya is a flavorful fried vegetable shell stuffed with mixed seafood