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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 Papa Paul's favorite recipes.


BROWN SAUCE
Brown sauce is a sauce with a meat stock base, thickened by a thickening starch agent, such as flour or cornstarch. It is similar in some ways to but more involved than a gravy.

Ingredients
1/2 lb. onion, diced
1/2 celery, diced
1/2 cup butter
1/2 cup flour
3 qts. brown stock
1/2 cup tomato puree
1 bay leaf
1/4 tsp. thyme
4 parsley stems
Salt and pepper to taste
Dash of caramel coloring

Directions
Saute onion and celery in butter until brown. Add flour and stir until brown roux is formed. Add rest of ingredients and stir constantly until the mixture boils. Simmer 2 hours and skim as necessary. Strain and cool. Add caramel coloring to taste.

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