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Back to recipe archiveAmerica's Melting Pot
Cajun Blackened Fish photo coming soon
1980s-present
Blackened fish became a national sensation through New Orleans chef Paul Prudhomme, whose blackened redfish helped bring Cajun cooking to American restaurant culture in the 1980s. The method is intense: butter, spices, high heat, and a smoky cast-iron crust.
America's Melting Pot
Cheese Grits photo coming soon
1800s-present
Creamy Southern grits cooked with milk or water, finished with butter, sharp cheddar, and black pepper.