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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.


SHRIMP CREOLE
Shrimp is a creole dish consisting of cooked shrimp in a mixture of tomatoes, onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning. Served over steamed white rice.

Ingredients
1/4 cup flour
1/4 cup bacon dripping
1-1/2 cup onions, chopped
1 cup shallots, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
4 toes garlic, finely chopped
1 6 oz. can tomato paste
1 16 oz. can whole tomato, crushed
1 8 oz. can tomato sauce
1 cup shrimp stock or water
1 tsp. salt
1 tsp. pepper
1/2 tsp. hot sauce
3 bay leaves
1 tsp. thyme
1 tbsp. sugar
1 tsp. Lea and Perrins (Worcestershire) sauce
1 tbsp. lemon juice
2 cups Burgundy wine
4 lbs. raw shrimp, peeled and deveined
1/2 cup chopped parsley
8 cups cooked rice

Directions
In a large heavy pot (iron) make a dark roux of flour and bacon drippings. Add onions, shallots, celery, bell pepper and garlic. Saute until translucent. Add tomato paste, whole tomato and tomato sauce. Let simmer for 15 minutes. add shrimp stock or water, salt, pepper, hot sauce, bay leaves, thyme, sugar, Lea and Perrins, lemon juice and Burgundy wine. Simmer for about one hour, stirring occasionally. Add shrimp and cook for 10 to 20 minutes or until shrimp are tender. Add parsley. Serve over rice. Serves 10.

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