Cajun Caviar Recipes

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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

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

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

CAJUN CAVIAR



Cajun Caviar image

Yield 8

Number Of Ingredients 23

3 sprigs fresh thyme
1 sprig fresh parsley
1 sprig fresh rosemary
2 quarts vegetable or chicken stock
1/3 cup unsalted butter, cubed
1 small yellow onion, peeled and ends trimmed
1 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon freshly squeezed lime juice
1 tablespoon plus 1 teaspoon Cajun seasoning, divided
2 bay leaves
6 black peppercorns
3/4 cup cooked Camellia Brand Green Baby Lima Beans
3/4 cup cooked Camellia Brand Crowder Peas
3/4 cup cooked Camellia Brand Lady Cream Peas
1 large tomato, seeded and diced (about 1 cup)
1 medium poblano, seeded and diced (about 2/3 cup)
1 cup fresh or thawed frozen yellow corn
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 teaspoon minced fresh garlic
Tortilla chips

Steps:

  • Directions: Combine thyme, parsley, rosemary, garlic, bay leaves, and peppercorns on a large square of cheesecloth. Bring together ends of the cheesecloth and tie with a kitchen twine to secure contents. Rinse and sort beans and peas. In a Dutch oven, add beans and peas, stock, butter, onion, cheesecloth satchel, salt, and 1 teaspoon Cajun seasoning. Bring to a boil over medium-high heat. Reduce heat to a simmer on low to medium-low heat and cover, stirring occasionally, until tender, about 60 to 90 minutes. In a small bowl, whisk together oil, vinegar, lime juice, and remaining 1 tablespoon Cajun seasoning; set aside. In a large bowl, combine beans mixture, tomato, pepper, corn, onion, cilantro, and garlic. Add oil mixture to bean mixture, tossing to combine. Cover and chill for up to 2 hours. Serve with tortilla chips, if desired.

CAJUN CAVIAR MARINATED SALAD



Cajun Caviar Marinated Salad image

Provided by Food Network

Time 12h25m

Yield 6 servings

Number Of Ingredients 12

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.

FARMER'S CAVIAR



Farmer's Caviar image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

1 pound frozen purple hull peas
1 pound frozen baby lima beans
3/4 cup shoepeg corn kernels
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 red onion, diced
1 small jalapeño, seeded and finely diced
1/3 cup loosely packed finely chopped fresh cilantro
Dressing, recipe follows
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 teaspoon sugar
1 teaspoon garlic salt
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper

Steps:

  • Boil the purple hull peas in salted water until tender, then drain and cool. Meanwhile, boil the lima beans in salted water until tender, then drain and cool.
  • Combine the corn, purple hull peas, lima beans, red bell peppers, green bell peppers, red onion, jalapeño and cilantro in a large bowl. Add the Dressing and toss together. Taste and adjust the seasoning as necessary. If time allows, marinate the caviar in the fridge for an hour.
  • Whisk together the olive oil, red wine vinegar, lime juice, sugar, garlic salt, oregano, olive oil and salt and pepper to taste in a bowl.

TEXAS CAVIAR



Texas Caviar image

My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. -Kathy Faris, Lytle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 10

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 medium onion, chopped
3 green onions, chopped
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
1 garlic clove, minced
1 bottle (8 ounces) fat-free Italian salad dressing
Tortilla chips

Steps:

  • In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips.

Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 482mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

EGGPLANT CAVIAR



Eggplant Caviar image

An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 8

2 purple-globe eggplants, (1 1/2 pounds each)
1/4 cup minced onion
2 plum tomatoes, seeded, finely chopped
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
Pita or rye bread, for serving

Steps:

  • Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
  • Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 40

Number Of Ingredients 13

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
½ yellow bell pepper, stemmed, seeded and cut into small dice
¼ cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 ½ teaspoons ground cumin

Steps:

  • Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 4 g, Fat 2.2 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 112.4 mg, Sugar 0.4 g

TEXAS CAVIAR WITH AVOCADO



Texas Caviar with Avocado image

A delicious party dip with beans, tomatoes, onions, and lots of diced avocado. A variation on 'Texas Caviar'; one bite and you won't leave the bowl. Serve with 'scoop' tortilla chips.

Provided by Kim Lawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 32

Number Of Ingredients 7

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
½ cup chopped jalapeno peppers
8 fluid ounces Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

Steps:

  • In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.2 g, Fat 4.1 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 204 mg, Sugar 1.1 g

CAJUN BLACK-EYED PEAS



Cajun Black-Eyed Peas image

Try this recipe out for loads of luck on New Years Day. Add a splash of hot pepper sauce for a little bit more kick. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 9

1 package (16 ounces) dried black-eyed peas
5 cups water
1 green onion, chopped
3 teaspoons chicken bouillon granules
3 teaspoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1 teaspoon chili powder
1 teaspoon coarsely ground pepper

Steps:

  • Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges

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