Cajun Caviar Recipes Camellia Brand

CAJUN CAVIAR MARINATED SALAD

Cajun Caviar Marinated Salad image

Provided by Food Network

Time 12h25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 cans black-eyed peas, drained and rinsed
2 large onions, diced
1 red bell pepper, seeded and diced
2 diced jalapeno peppers
1 bunch fresh cilantro, leaves chopped
1/2 cup fresh squeezed lime juice
1 1/2 cups salad oil
1-ounce minced garlic
2 ounces honey
1 tablespoon salt
2 tablespoons ground cumin
1 French baguette loaf, cut into croustades

Steps:

Combine the black-eyed peas, onions, peppers and 1/2 of the cilantro in a large serving bowl.
Add the lime juice, oil, garlic, honey, salt and cumin to blender and blend until emulsified. Add the dressing to the pea mixture and toss gently. Refrigerate overnight.
Garnish the salad with the remaining cilantro and serve, cold, with croustades on the side.

CAJUN CAVIAR

Cajun Caviar image

This is a great dip/topping for chips and crackers. It is always a winner at any gathering I take it too. Cook time is chilling time.

Provided by Sherrybeth

Categories Lunch/Snacks

Time 2h10m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 (10 1/2 ounce) can black-eyed peas, drained
1/2 cup bell pepper, chopped (I use a mixture of red and yellow peppers)
1/2 cup green onion, chopped
1 garlic clove, minced (large)
1/3 cup pickled jalapeno pepper, chopped
1 teaspoon cumin
2 tablespoons fresh cilantro, chopped
1 tablespoon wine vinegar
2 tablespoons olive oil

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.

Nutrition Facts : Calories 174.6, Fat 9.9, SaturatedFat 1.4, Sodium 554.2, Carbohydrate 17.3, Fiber 4.6, Sugar 1.3, Protein 5.6

CAJUN CAVIAR

Cajun Caviar image

This recipe came on a postcard in the mail from a group of realtors.I took it as an appetizer to a party and it was gobbled up!Make sure you have plenty of crusty French bread slices to serve with this and to mop up the yummy sauce!

Provided by Leslie in Texas

Categories Spreads

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 16

Ingredients

1 cup butter
1/2 lb small shrimp, peeled
1/2 lb crayfish tail, peeled (available in the freezer section here in Texas)
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
1 1/2 tablespoons creole seasoning
1 tablespoon garlic, minced
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried thyme
1 1/2 tablespoons Worcestershire sauce
2 tablespoons flour
1 1/2 tablespoons tomato sauce
salt
hot sauce
1 cup green onion, diced with green tops

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!

Nutrition Facts : Calories 382.4, Fat 32, SaturatedFat 19.7, Cholesterol 179.4, Sodium 377.5, Carbohydrate 10.5, Fiber 2.3, Sugar 3.1, Protein 15.1

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