Cajun French: la feve (la fev) – bean or pea
This is one of our evolving recipes. We first developed this recipe in 2012 and it has definitely evolved and improved. It is called a dip yet it can be used in many ways. Stuffing for a tomato, as a salad placed in a butter lettuce cup or endive boat, vegetable for an entree, topping for grilled fish or combined with rice. Let your imagination go wild. Have fun with our Swamp Dip.
Mais C’est Bon!
Enjoy!!
Ingredients:
1 can black eyed peas
1 can lima beans
1 can shoepeg corn
2 avocados
½ cup red onion
⅔ cup red pepper
1# small (gumbo) shrimp, raw and peeled
1 sm lemon juiced
Zest of 1 lemon
Cajunville Seasoning (or your choice of Cajun seasoning)
Crystal hot sauce (or your favorite)
Paprika
Cayenne
Olive Oil
2 cloves garlic
Cane Vinegar
Honey
Salt
Directions:
Shrimp:
Peel Shrimp
Place shrimp in a medium size bowl
Add: 2 tsp Cajunville seasoning
1 tsp sweet paprika
⅛ tsp cayenne pepper
2 Tbl olive oil
2 cloves minced garlic
Toss shrimp and seasoning
Set aside
Dressing:
4 oz (½ cup) olive oil
2 oz (¼ cup) cane vinegar
3 Tbl honey
Whisk together and set aside
After making dressing, cook shrimp in cast iron skillet or other heavy skillet
Cook medium high to high until shrimp have lost their translucent color, about 3 minutes
Leave in skillet or place in bowl
Dip:
Combine the following
1 can black eyed peas, drained
1 can lima beans, drained
1 can shoepeg corn, drained
1 avocado, chopped
½ cup red onion, diced and rinsed*
½ cup red pepper, diced*
Cooked shrimp
Zest of 1 lemon
Juice of 1 sm lemon
1 tsp Cajunville seasoning
1 tsp Crystal Hot Sauce
1 avocado smashed
Combine and pour dressing over mixture
Mix well and taste for seasoning
Add salt or additional pepper as needed
Serve with chips
Always better the next day
*The onion and pepper should be diced no larger than the beans, peas and corn
