Cajun Caviar
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
568
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).