Recipe Categories
Seafood 
Cajun/Creole
Cajun Shrimp

Cullen's Cajun Caviar

2 Sticks of Butter
½ lb. Peeled Shrimp
½ lb. Peeled Crawfish Tails
1 Cup Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Green Pepper
1 ½ TBL. Creole Seasoning
1 TBL. Minced Garlic
1 ½ TBL. Dried Basil
1 ½ TBL. Dried Thyme
1 ½ TBL. Worcestershire Sauce
2 TBL Flour
1 ½ TBL. Tomato Paste
Salt & Hot Sauce to Taste
1 Cup Green onions (chopped)

In a heavy skillet, heat 1 stick of butter to sizzling. Sauté 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 sleeve to drain off excess liquid. Reheat skillet, adding the remaining stick of butter. Add Creole seasoning and vegetables and sauté on high heat for 5 minutes.

Reduce heat and stir in garlic, basil, thyme and cook for 5 minutes longer.

Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir 5 minutes. Add the green onions, salt and hot sauce and cook for 5 more minutes.

Serve warm, spread on slices of garlic bread. (Serves 6-10 people.)

A nuclear power plant is infinitely safer than eating, because 300 people choke to death on food every year.

- Dixy Lee Ray