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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.


CREOLE STUFFED SHRIMP

Ingredients
3 lbs., about 36 fresh jumbo shrimp with fantails
Salt and pepper to taste
2 cups all purpose flour
Egg wash
1 bag of Papa Paul's Creole Seafood Breading

Ingredients for Crabmeat Dressing
2 sticks butter
4 sprigs parsley, finely chopped
1 celery rib, finely chopped
1 tsp. thyme
1 large onion, finely chopped
1/4 cup green pepper, finely chopped
1 tsp. garlic, finely chopped
2 lbs. crabmeat
1-1/2 loaves French bread
3 eggs
Salt and pepper to taste

Directions for Crabmeat Dressing
Melt butter in skillet with seasoning and saute 10 to 15 minutes. Add crabmeat and saute an additional 10 to 15 minutes. While crabmeat sautees, moisten bread (it should be wet but not soggy) in a bowl and then mash it with your hands. Add crabmeat mixture to bread and eggs. Season with salt and pepper. Place in a baking pan and bake for 1 hour. Stir after the first 30 minutes of cooking. Remove from oven and place in refrigerator and cool.

Directions
Peel shrimp and make sure to leave on fantail and devein. Sprinkle shrimp with salt and pepper. Take dressing from refrigerator. For each shrimp, place 1 tablespoon of dressing in palm of hand. Spread evenly to 1/8 inch thickness. Roll dressing around shrimp. Place shrimp in flour, then in egg wash, then in creole seafood breading. Place in frying pan and brown evenly by moving shrimp around for 4 minutes on each side. (4 minutes on each side, 16 minutes in all) Serves 12.

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