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 dish from Papa Papa Paul's favorite recipes.
Etouffee is a food dish that is consider a cajun and creole cuisine, which is served with shellfish over rise. It is very popular in New Orleans and Cajun country of southern Louisiana. Crawfish Etouffee is considered the most popular version of this dish. The dish is made with a blonde or brown roux. The difference between the rouxs is the brown roux is cooked longer.
3 lbs. Crawfish Tails
1 stick of butter
2 tbsp. tomato paste
3 medium onions, chopped
2 ribs celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 toes garlic, chopped
1 can of beer
1 cup tomato sauce
1 can lemon juice
1/2 tsp. cayenne pepper
1/4 tsp. thyme
2 tbsp. Papa Paul's Creole Seasoning
1 tbsp. Lea and Perrins (Worcestershire) sauce
1/2 cup parsley, finely chopped
1/2 cup green onions, finely chopped
Salt and pepper to taste
Combine 1/2 stick of butter and flour to form a roux over low heat for about 3 minutes or until roux is light in color, add 2 tbsp. of tomato paste, stir in for about 1 minute. Add onions, celery, bell peppers, garlic and saute slowly for 5 minutes or until vegetables wilt. Then, slowly whisk in the can of beer and cook until creamy. When sauces reaches boil, reduce heat to a simmer and add tomato sauce, lemon juice, cayenne pepper, thyme, Papa Paul's Creole Seasoning and Lea and Perrins sauce. Simmer uncovered for 1/2 hour, then strain sauce into another pot. Add crawfish tails to pot and simmer covered for 15 minutes. Stir in chopped parsley, green onions, 1/2 stick of butter and salt and pepper to taste. Serve over steamed rice. Serves 6.
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