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.
TEXAS CHUCK WAGON CHILI
3 pounds beef chuck roast, cut into small stew-size chunks (including fat)
6 tbps. chili powder
3 tbps. ground oregano
6 cloves garlic, minced
3 tbps. ground cumin
1 tbps. cayenne (less if you don't like it really hot)
1-1/2 to 2 quarts water
1/3 cup masa harina or cornmeal
Using some of the fat, render fat for browning rest of meat. Brown meat in a cast-iron Dutch oven.
Add chili powder, oregano, garlic, cumin and cayenne. Stir to coat meat.
Add water and stir. Bring liquid to boil and simmer, covered, for 1 to 1-1/2 hours.
Make a thick paste of masa or cornmeal and add to chili stew. Stir to prevent lumping.
Remove lid and simmer 30 to 45 minutes longer (more if you like) to thicken and reduce stew to desired consistency.
Makes 12 servings.
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