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.
PAPA PAUL'S FRIED CHICKEN
1-1/2 cups peanut oil for frying
1 3 to 3-1/2 lb. fryer, cut up
Salt and pepper to taste
1 egg, lightly beaten
1 cup light cream or half & half
1 cup water
2 tsp. Papa Paul's Creole Seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. nutmeg
1 shake Worchestershire sauce
1/2 cup all purpose flour
Preheat peanut oil in frying pan to about 350°. Wash chicken pieces under cold water and pat dry. Sprinkle with salt and pepper. Make egg batter by combining egg, light cream, water, Papa Paul's Creole Seasoning, garlic powder, onion powder, nutmeg and Worchestershire sauce. Dip pieces of chicken first in egg batter to coat and then in flour. Add chicken pieces to skillet, meatiest parts first. Do not crowd. Turn to brown on all sides. If oil pops, reduce flame. Cook until meat is tender and skin crisp, about 10 to 12 minutes. Serves 4.
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