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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.


OYSTER BIENVILLE

Ingredients
3 doz. oysters, boiled until edge curl and drained
3 doz. clean oyster shells
1/2 gal. Bienville sauce, cold
1 cup bread crumbs
1 cup grated Parmesan cheese
Butter, melted
Rock salt

Directions
Preheat pie pan filled with rock salt. Preheat broiler to highest flame, or oven to 475. Place boiled oysters in shells and cover with 2 tbsp. Bienville sauce. Sprinkle with bread crumbs and Parmesan cheese and place on cookie sheets. Pour melted butter over oysters to moisten and place under broiler or in oven until lightly browned and bubbly. Place 6 on each preheated pie pan and rock salt. Serve immediately. Serves 6.

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