Popular Features:
View Cart

Cajun Poke

 
Cajun Poke
default recipe image
photo credit: Ev Thomas
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 1/2 pound Tombo or Ahi (tuna) fillet, cut into 1/2-inch cubes
    • 1/2 pound spicy boiled Hawaiian spiny lobster tails
    • 1/2 pound jumbo lump crabmeat
    • 1/2 cup chopped Maui onion
    • 1/2 cup chopped red or yellow bell pepper
    • 1/2 cup rinsed and chopped fresh limu or ogo seaweed
    • 1/4 cup minced green onions
    • 2 tablespoons minced fresh cilantro
    • 2 tablespoons soy sauce
    • 1 tablespoon fresh lime juice
    • 2 teaspoons minced Hawaiian chile pepper
    • 1 teaspoon minced garlic
    • 1 teaspoon sesame oil
    • 1/2 teaspoon Essence, recipe follows
    • 4 cups assorted greens
    • 4 avocados halved, peeled and seeded

Instructions

Combine all the ingredients except the greens, avocados, and chips in a large bowl and mix well. Refrigerate, covered, until ready to serve.
Divide the greens among 8 plates and top with one avocado half. Spoon a generous 1/2-cup of poke in each avocado half and serve with Taro Root Chips.


Taro Root Chips:
2 pounds taro, peeled and cut into very thin rounds
Peanut oil, for frying
Essence, recipe follows

In a large, deep wok or pot, heat the oil to 360 degrees F. Add the taro rounds in batches and stir to prevent them from sticking. Cook until just golden brown, about 45 seconds. Remove from the oil and drain on paper towels. Sprinkle with Essence while still hot. Repeat with the remaining chips. Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Additional Notes

Taro Root Chips, as an accompaniment

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.