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PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.

Listed below is a collection of Paul's very own favorite recipes.


APPETIZERS
Shrimp Remoulade
Oysters Rockerfeller
Oysters Bienville
Crab Cakes

SOUPS AND SAUCES
Brown Roux
Egg Wash
Brown Stock
Chicken Stock
Fish Stock
Brown Sauce
Hollandaise Sauce
Bienville Sauce
Horseradish Sauce
Cocktail Sauce

BAKERY
Cinnamon Raisin Nut Bread - 1-1/2 Pound Loaf
Banana Nut Bread - 1-1/2 Pound Loaf
Onion Bread - 1-1/2 Pound Loaf
Holiday Bread - 1-1/2 Pound Loaf
Basic White Bread - 1-1/2 Pound Loaf
Beer Cornbread

SALAD
Salad

SOUPS, CHILI AND STEWS
Cowboy Chili
Speedy Chili
Texas Chuck Wagon Chili

SANDWICH
Sandwich

SIDE DISHES
Side Dish

CAJUN AND CREOLE RECIPES
Crawfish Etouffee
Shrimp Creole
Grillades and Grits
Redfish Pontchartrain
New Orleans Barbecue Shrimp
Papa Paul's Stuffed Crabs
Creole Stuffed Pork Chops
Oyster Loaf
Papa Paul's Fried Chicken
Creole Stuffed Shrimp
Creole Meat Balls and Spaghetti
Red Gravy
Chicken, Sausage, Ham and Shrimp Jamabalaya

CHICKEN RECIPES
Chicken with Herbs and Roasted Garlic

DESSERTS
Sweet Potatoe Pie

 

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Office: 504-723-7102

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