Best Cajun Caviar Marinated Salad Recipes
MARINATED BLACK EYED PEA SALAD, AKA TEXAS CAVIAR
Make and share this Marinated Black Eyed Pea Salad, Aka Texas Caviar recipe from Food.com.
Provided by GertieMcFlirty
Categories Beans
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large glass bowl, combine all ingredients except garnish, stirring to mix well.
- If liquid does not cover peas in bowl, add a little more dressing.
- Marinate, covered, in refrigerator for 24 hours.
- Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
- Garnish with green onion tops.
Nutrition Facts : Calories 235.4, Fat 13.2, SaturatedFat 2.2, Sodium 1396.9, Carbohydrate 24.4, Fiber 4.7, Sugar 5.3, Protein 6.4
CAJUN CAVIAR
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
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
SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING
Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.
Provided by Emeril Lagasse
Time 58m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a fryer to 360 degrees F.
- Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
- Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
- In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
- In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.
CAJUN CAVIAR
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
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
CLASSIC TEXAS CAVIAR
I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. -Becky Oliver, Fairplay, Colorado
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.
Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 522mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CAJUN SEAFOOD MARINADE
Seafood marinade the Cajun way is all about seasoning with garlic, cumin, chilis and pepper. I toss in fresh rosemary and thyme to enhance these tasty shrimp. -Dwayne Veretto, Roswell, New Mexico
Provided by Taste of Home
Time 10m
Yield about 1 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, mix all ingredients. Use to marinate seafood.
Nutrition Facts :
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