Cajun Poke

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