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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 ROCKEFELLER
In 1899, Oyster Rockefeller was created in New Orleans at Antoine's Restaurant. It was named after John D. Rockefeller. It consists of oysters on the half-shell topped with a sauce and bread crumbs and then baked. The sauce consists of a number of green vegetables.

Ingredients
1 bunch fresh spinach, chopped
6 green onions, chopped
1 bunch parlsey, chopped
1/4 head lettuce, chopped
3 ribs celery, chopped
2 tbsp. garlic, finely chopped
1 cup butter, melted
1 tbsp. Worcestershire sauce
1 cup bread crumbs
1/2 tsp. salt
1 tsp. white pepper
1 tbsp. hot sauce
1 oz. Herbsaint, Pernod (or other pastis liqueurs)
Rock salt
3 doz. oysters, scrubbed and shucked
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese

Directions
Pass spinach, green onion, parsley, lettuce, celery and garlic through the finest blade of meat grinder. Add 1 cup of hot melted butter to the greens and stir. Add Worcestershire sauce, bread crumbs, salt, white pepper, hot sauce and Herbsaint or Pernod. Mix well. Fill 6 pie pans with Rock salt and heat in 450 oven. Next poach oysters in their own liquor until edge curl. Place one oyster on deep side of oyster shell and place 1 tbsp. of mixture on each. Sprinkle each oyster with some bread crumbs and grated Parmesan cheese. Dot with melted butter and bake at 450 until lightly browned. Serves 6.

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