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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.


REDFISH PONTCHARTRAIN

Ingredients
4 oz. butter
1 lb. lump crabmeat
1/2 cup green onions, sliced thin
1 oz. Dry Vermouth or white wine vinegar
2 medium redfish, filleted
1 qt. fish stock, hot
2 cups hollandaise sauce
1/2 cup parsley, finely chopped
Salt and pepper to taste

Directions
Melt butter in pan and saute crabmeat and green onions until heated through. Add Dry Vermouth and saute 3 more minutes. Set aside and keep warm. Poach redfish in fish stock until they flake when touched with finger. Remove and drain. Place fish on heated platters and top each fillet with one quarter of crabmeat mixture. Top each fillet with 1/2 cup of hollandaise sauce. Sprinkle with chopped parlsey, salt and pepper to taste. Serves 4.

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