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.
A brown stock contains beef bones along with vegatables such as: Carrots, turnips, leeks, celery, parsnips and onion. It is simmered and skimmed for several hours. It is used as the bases for many other sauces, soups and stews.
5 lbs. veal or beef bones, sawed in pieces
1 large onion, chopped
1 carrot, chopped
2 ribs celery, chopped
1/2 lb. tomatoes
2 bay leaves
4 parsley stems
5 qts. water
Brown bones in oven 400°. Place in stock pot with all other ingredients, except water. In pan where bones were browned add water and scrape with spatula, then add to stock pot and bring to boil. Turn flame down and let simmer. Skim surface of stock as necessary. After 6 hours strain stock and cool. Makes about 1 gallon of stock.
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