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.
Louisiana-style remoulades usually falls into two categories; a mayonnaise base or an oil base. Each version my include finely chopped green onion, celery and parsley with either creole or stone-ground mustard. Also, salt, black pepper and cayenne pepper are standard ingredients. Other ingredients could include: lemon juice, hardboiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons and Worcestershire sauce.
2 cups mayonnaise
1/2 cup chopped sour pickles
1 tsp. prepared mustard
1/2 cup horseradish
1 tsp. minced parsley
1/2 tsp. garlic, finely chopped
Cayenne to taste
1/2 gal. boiling water
1 tsp. salt
2 tsp. liquid crab boil
1-1/2 lbs. peeled and deveined shrimp
1 head lettuce shredded
Place mayonnaise, pickles, mustard, horseradish, parsley, garlic and cayenne in bowl. Mix thoroughly and refrigerate sauce. Next, add salt and liquid crab boil to boiling water, then add shrimp. When water returns to boil remove shrimp from heat and place directly into iced water. Drain shrimp. Place drained shrimp on shredded lettuce on 4 small plates and pour generous amount of Remoulade sauce over each portion. Serves 6.
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