Cajun Caviar

Ingredients

• 1 cup butter
• 1/2 lb small shrimp, peeled
• 1/2 lb crayfish tail, peeled (available in the freezer section here in Texas)
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 1 1/2 tablespoons creole seasoning
• 1 tablespoon garlic, minced
• 1 1/2 tablespoons dried basil
• 1 1/2 tablespoons dried thyme
• 1 1/2 tablespoons Worcestershire sauce
• 2 tablespoons flour
• 1 1/2 tablespoons tomato sauce
• salt
• hot sauce
• 1 cup green onion, diced with green tops

Directions

1. 1

   In a heavy skillet, heat 1 stick butter to sizzling.

2. 2

   Saute' shrimp and crawfish on high heat for 4 minutes, then remove with slotted spoon, draining juices back into pan.

3. 3

   Finely chop, but do not puree, seafood in food processor and set aside.

4. 4

   Mince onions, celery and green pepper in food processor, then place in sieve to drain off excess liquid.

5. 5

   Preheat skillet, adding the remaining stick of butter.

6. 6

   Add creole seasoning and vegetables and saute' on high heat for 5 minutes.

7. 7

   Reduce heat and stir in basil, thyme,garlic and cook for 5 minutes longer.

8. 8

   Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir for 5 minutes.

9. 9

   Add the green onions, salt, and hot sauce to taste and cook for 5 more minutes.

10. 10

    Serve warm, spread on crusty French bread slices. Garlic bread slices are also good too!