Cajun Poke

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Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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    • 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


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
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