Cajun Caviar

The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.


1 (10 1/2 ounce) can black eyed peas, drained
1/2 cup bell pepper, chopped (I use a mixture of red and yellow peppers)
1/2 cup green onion, chopped
1 garlic clove, minced (large)
1/3 cup pickled jalapeno pepper, chopped
1 teaspoon cumin
2 tablespoons fresh cilantro, chopped
1 tablespoon wine vinegar
2 tablespoons olive oill

What is Cajun Caviar?

Cajun Caviar is a Louisiana delicacy that has been around for centuries. It’s made from salted and pickled roe of paddlefish or bowfin, a type of prehistoric fish found in the rivers, streams, and bodies of water in the southern United States. The roe has a long shelf-life and is known for its salty, savory flavor. It’s an iconic dish in the Cajun and Creole cuisine, and it’s found in restaurants, grocery stores, and homes all around the region.

What Gives Cajun Caviar Its Flavor and Texture?

The main ingredients used in making Cajun Caviar are the roe of the paddlefish or bowfin, and they’re pickled with vinegar, sugar, and a variety of spices. This combination gives it its salty and savory flavor. The texture of the roe also adds to the overall experience, having a light crunch with a surprisingly creamy center. Depending on where it’s sourced, there are different types of Cajun Caviar available, ranging from light to dark with varying levels of saltiness. The traditional Cajun Caviar has a light golden-brown hue, with a mild, subtle flavor. However, some recipes also incorporate hot sauces, peppers, and smoked pork, giving it a more intense and spicy flavor. Darker versions of the dish are known for their stronger flavors and chewier texture.

Enjoying Cajun Caviar

When it comes to preparing Cajun Caviar, there are a few easy ways to add it to recipes. One popular way it to simply combine it with diced onion and bell pepper, some olive oil, and lemon juice. Another variation is to pair it with cooked black beans and fried corn. The roe is also used in salads or sandwiches, adding that salty and savory flavor to the dish. When it comes to cooking, one key tip is to make sure to not overcook the roe. While it can be fried, it can also be used raw. Keeping it slightly undercooked can ensure that it stays tender and flavorful. Cajun Caviar is also often served alongside rice as a side dish to other main dishes like gumbo. It pairs well with a range of different dishes, from seafood and poultry dishes, to burgers, tacos, and sandwiches. Cajun Caviar is also often served as a dip with different breads.

Q: What is Cajun Caviar made of?

A: Cajun Caviar is made of salted and pickled roe of paddlefish or bowfin, a type of prehistoric fish found in the rivers, streams, and bodies of water in the southern United States. It’s pickled with vinegar, sugar, and a variety of spices, which gives it its salty and savory flavor.

Q: What does Cajun Caviar taste like?

A: Cajun Caviar has a salty, savory flavor, with a light crunch and creamy center. Depending on where it’s sourced, there are different types of Cajun Caviar available, ranging from light to dark with varying levels of saltiness. It also has a mild, subtle flavor, but some recipes incorporate hot sauces and peppers, giving it a more intense and spicy flavor.

Q: How do you cook Cajun Caviar?

A: Cajun Caviar can be cooked in various ways. One popular way it to simply combine it with diced onion and bell pepper, some olive oil, and lemon juice. Another variation is to pair it with cooked black beans and fried corn. The roe is also used in salads or sandwiches, adding that salty and savory flavor to the dish. When it comes to cooking, the key is to make sure to not overcook the roe. While it can be fried, it can also be used raw.

Print