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Cajun Guacamole

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To commemorate Super Bowl XXXVI in New Orleans, CAC has developed Cajun Guacamole -- the Mardi Gras Queen of guacamoles. While avocados aren't native to the bayou, they do complement the spicy Cajun flavors of Louisiana. The recipe, featuring California avocados, cayenne pepper and a generous dose of chopped garlic will be available on CAC's Web site at beginning January 14 for Super Bowl party enjoyment.


2 California avocados, about 1 pound
1 tablespoon fresh lemon juice
1/2 cup finely diced red bell pepper
1/2 cup small cherry tomatoes (cut in halves or quarters, if large)
1/4 cup thinly sliced green onion
3 cloves garlic, finely chopped
1/2 teaspoon chopped, fresh thyme leaves or 1/4 rounded teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.


Serves: 6