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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 LOAF

Ingredients
1 loaf French bread
8 tbsp. melted butter
2 doz. oysters
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 cups corn flour
12 pickles, sliced
4 lemon wedges
Oil for deep frying

Directions
Split French bread in half (lengthwise) and pull out the white crumb from both halves of bread. Spread melted butter on each half of French bread and toast lightly under broiler. Next, season oysters with black pepper and cayenne pepper. Roll oysters in corn flour, deep fry until golden brown and drain. Place oysters along the length of the French bread and place sliced pickles over the oysters. Put top crust of bread on filled loaf and cut in half. Serve with lemon widges. Serves 2.

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