Some friends and I went to Howlin’ Ray’s in Pasadena and Chef Jimmy surprised us with a side of this cowboy caviar that he’s working on, it was delicious!! 10 out of 10!
Anyone have a recipe?
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You can’t go wrong with Chef John.
https://www.allrecipes.com/ultimate-cowboy-caviar-recipe-8653312
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I found this looking for a chef paul recipe
AI Overview
Chef Paul Prudhomme did not publish a traditional “Cowboy Caviar” recipe
, as this cold Tex-Mex dip is not a classic part of Cajun or Creole cuisine. However, home cooks frequently adapt this potluck favorite into a Louisiana-style Creole blend using Chef Paul Prudhomme’s Magic Seasoning Blends (such as Vegetable Magic or Blackened Redfish Magic). [1, 2, 3, 4]
This high-utility adaptation infuses the traditional cold Texas bean dip with the smoky, bold flavors of New Orleans. [1, 2]
Ingredients
The Caviar Base
- 24 oz. black-eyed peas (two 12-oz cans), drained and rinsed
- 12 oz. corn kernels, frozen and thawed (or fresh)
- 1 lb. Roma tomatoes, cored and small-diced
- 6 oz. red onion, small-diced
- 2½ oz. fresh jalapeños (approx. 2 small), seeded and small-diced
- ½ bunch fresh flat-leaf parsley (or cilantro), finely chopped [1]
The Cajun Dressing & Seasoning
- 2 tbsp. Paul Prudhomme’s Magic Seasoning (Vegetable Magic, Blackened Redfish Magic, or Seafood Magic)
- 4 tbsp. apple cider vinegar
- 4 tbsp. sunflower oil (or any neutral vegetable oil)
- 3 tbsp. honey
- 2 cloves fresh garlic, peeled and minced
- 1 tsp. salt
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