One would not normally associate Cajun and Jewish cooking. At first glance, they would not appear to be that compatible, particularly since Cajun cooking often uses ingredients that are blatantly non-Kosher. There is the Kosher Cajun Cookbook, by Mildred L. Covert and Sylvia P. Gerson, which adapts Cajun classics to conform to the Jewish dietary laws. This recipe is much more innovative because it truly combines the texture and traditional Jewish chopped liver with seasonings that never could have been imagined by our Jewish mothers. It has a lot of zip, I promise.