NEW ORLEANS (WVUE) - Nobody knows how to throw a party quite like Los Isleños of St. Bernard Parish.
These descendants of the Spanish brought many of their great dishes to Cajun country and added a touch of the local ingredients to create their unique cuisine.
The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.
Prep Time: 4 Hours
Yields: 4 Servings
- 2 pounds boiled (70–90 count) shrimp, peeled and deveined
- 1 pound claw crabmeat
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- ¼ tsp ground cumin
- ½ tsp chili powder
- salt and black pepper to taste
- cayenne pepper to taste
- 2 Roma tomatoes, cored and diced2 (15¼-ounce) cans whole kernel corn, drained
- 2 (15-ounce) cans black beans, drained and rinsed
- ½ red onion, peeled and minced
- 1 cup diced red bell peppers4 green onions, trimmed and thinly sliced
- 2 tbsp minced garlic¼ cup minced fresh cilantro
In a large bowl, combine olive oil, vinegar, cumin, chili powder, salt and peppers, whisking to mix well. Add all remaining ingredients except seafood and toss gently to coat. Allow to marinate a minimum of 4 hours. Immediately before serving, add seafood and stir gently to coat well. Enjoy.
NOTE: For an added kick and flavor, try boiling shrimp with your favorite spice and seasoning.