Cajun Caviar Marinated Salad Recipes

CAJUN CAVIAR

Steps:

• In a heavy skillet, heat 1 stick butter to sizzling.
• Saute' shrimp and crawfish on high heat for 4 minutes, then remove with slotted spoon, draining juices back into pan.
• Finely chop, but do not puree, seafood in food processor and set aside.
• Mince onions, celery and green pepper in food processor, then place in sieve to drain off excess liquid.
• Preheat skillet, adding the remaining stick of butter.
• Add creole seasoning and vegetables and saute' on high heat for 5 minutes.
• Reduce heat and stir in basil, thyme,garlic and cook for 5 minutes longer.
• Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir for 5 minutes.
• Add the green onions, salt, and hot sauce to taste and cook for 5 more minutes.
• Serve warm, spread on crusty French bread slices. Garlic bread slices are also good too!

CAJUN CAVIAR

Steps:

• Combine all ingredients and mix well.
• Cover and refrigerate for at least 2 hours, but overnight is best.
• Keep chilled until ready to serve with tortilla chips, corn chips or crackers.

EASY AND FAST CAJUN CHICKEN CAESAR SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
• In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.

EASY CAJUN CHICKEN CAESAR SALAD

Steps:

• Cook bacon over medium high heat in a large skillet until evenly brown. Let cool slightly, then crumble and set aside.
• In a preheated skillet, add the chicken strips, seasoning mix and oil. Cook over medium heat until chicken is golden brown. Remove from heat and set aside.
• In a large salad bowl, combine the Romaine, enough salad dressing to lightly coat, Parmesan cheese, and the crumbled bacon. Toss and place on individual salad plates.
• Top with the sliced chicken and serve.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

CAJUN CORN SALAD WITH A CAJUN DRESSING

Steps:

• Toss all the salad ingredients together in serving bowl; set aside.
• Prepare dressing.
• In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
• Add the oil in a slow steady stream whisking slightly until thickened.
• Pour the dressing over salad and use a fork to coat.
• Refrigerate and let set overnight or up to 3 days.