Cajun Pate Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "cajun pate"
cajun pate
3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon puréed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
finely-chopped pecans
place livers, mushrooms and eggs in a food processor and blend until thick and creamy. melt butter in a skillet and sauté the onion over a medium-high heat for 5 minutes, then add the puréed liver and continue to stir for a further 5 minutes. add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. remove the mixture to a cleaned processor and blend until smooth. line a mold with plastic wrap and fill with the paté mixture, then garnish with finely chopped pecans. refrigerate for at least 6 hours before serving with garlic toast or crackers.
