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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.


CHICKEN, SAUSAGE, HAM AND SHRIMP JAMABALAYA
Jambalaya is cooked through two primary methods; Creole Jambalaya and Cajun Jambalaya. Creole jambalaya consists of meats

Ingredients
1 lb. boneless chicken thighs
2 lbs. smoke sausage in 1/2 pieces
1 lb. ham
1-1/2 large onion, chopped
5 toes garlic, finely chopped
1 cup celery, finely chopped
3 cups chicken stock or water
1 16 oz. can whole tomatoes
1/2 can tomato paste
1 tsp. thyme
4 bay leaves
1/3 tsp. cinnamon
1 tbsp Worchestershire
2 tsp. sugar
3 tbsp. Papa Paul's Creole Seasoning
Salt and pepper to taste
3 cups rice, Uncle Bens or Long grain
1 lb. de-veined shrimp
1/2 cup parsley, finely chopped
1/2 cup shallots, sliced thin

Directions
Brown chicken thighs, smoke sausage and ham in thick skillet. Add onions, garlic and celery and sauté until limp. Add chicken stock or water, tomatoes, tomato paste, thyme, bay leaf, cinnamon, Worchestershire, sugar, Papa Paul's Creole Seasoning, salt and pepper. Bring to a boil, mash tomatoes with spoon as they are cooking. Add rice and shrimp. Stir once and put heat on low and cover. Do not stir again. Lift with fork if it's sticking. If it's not quite cooked, add about 1/2 cup more water. The rice will take about 30 minutes . Cook until tender and stir in chopped parsley and thinly sliced shallots. Serves 10.

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