Colonel Paul’s Legacy in Flavor and History | Huntsville News

Colonel Paul, the beloved Birmingham culinary icon who brought authentic Louisiana Creole flavor to tables across the region, has passed away at 71. More than just a chef, he was a history buff with degrees from UAB and Montevallo, once teaching in South Africa, playing spoons in Cajun bands, and guiding tourists through New Orleans’ rich past. His love for history fueled his quest to resurrect 19th-century recipes, leading him to launch Colonel Paul’s Cajun Seasoning in 1993 and co-author the cookbook “Cajun and Creole Cooking with Miss Edie and the Colonel,” clarifying the subtle differences between the two cuisines. Honored as an honorary colonel by Governor George Wallace in 1975, he lived a life of flavor, connection, and cultural pride — leaving behind a legacy that will forever sizzle on every plate he touched.

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