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.
3-1/2 lbs. boneless round roast, cut into 1/2-inch cubes
1/4 cup vegetable oil
3 medium bell peppers, diced
2 medium onions, chopped
4 garlic cloves, minced
Two 28-ounce cans tomato paste
12-ounce can tomato paste
1/3 cup chili powder
2 tsp. salt
2 tsp. dried oregano
3/4 tsp. cracked black pepper
2 cups water
Shredded Monterey Jack cheese and sliced green onions for garnish
Pat beef dry with paper towels. In 8-quart Dutch oven, heat oil over medium-high heat. Add beef, one-third at a time; cook until browned. Transfer beef to bowl as it browns.
Add bell peppers, onions and garlic to drippings in Dutch oven; cook over medium-high, stirring occasionally, about 10 minutes.
Return beef to Dutch oven; stir in tomatoes with their juice, tomato paste, chili powder, sugar, salt, oregano and black pepper, breaking up tomatoes with back of spoon.
Stir in water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, 1-1/2 hours, or until beef is tender.
To serve, spoon into bowls and garnish with shredded Monterey Jack cheese and sliced green onions.
Makes 12 servings.
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