Nobody knows how to throw a party quite like Los Isleños of St. Bernard Parish. These descendants of the Spanish brought many of their great dishes to Cajun country and added a touch of the local ingredients to create their unique cuisine. The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.
2 pounds boiled (70–90 count) shrimp, peeled and deveined 1 pound claw crabmeat 3 tbsps olive oil 1 tbsp red wine vinegar ¼ tsp ground cumin ½ tsp chili powder salt and black pepper to taste cayenne pepper to taste 2 Roma tomatoes, cored and diced 2 (15¼-ounce) cans whole kernel corn, drained 2 (15-ounce) cans black beans, drained and rinsed ½ red onion, peeled and minced 1 cup diced red bell peppers 4 green onions, trimmed and thinly sliced 2 tbsps minced garlic ¼ cup minced fresh cilantro
NOTE: For an added kick and flavor, try boiling shrimp with your favorite spice and seasoning. In a large bowl, combine olive oil, vinegar, cumin, chili powder, salt and peppers, whisking to mix well. Add all remaining ingredients except seafood and toss gently to coat. Allow to marinate a minimum of 4 hours. Immediately before serving, add seafood and stir gently to coat well. Enjoy.