Cajun Seafood Bread

Cajun Seafood Bread. I'm pretty sure that I've never been more excited to try a recipe. So excited, in fact, that I couldn't wait to make it. It was supposed to be served as an appetizer last night, when our friends came over to play cards. Instead, I began preparing this at 11:30 am. My husband walked into the kitchen while I worked. "Hey, I thought that we were having that tonight." He pointed out. I answered, "We are. And we're having it for lunch too." It is so good!

Let me give you a little history. In my hometown there is, or rather was, (I just found out that it's no longer there) a restaurant called Gordy's Sub Pub. I grew up going there. Great pizza and subs. The best. I've sampled a number of items off of the menu, but hands down, my favorite is this Cajun Seafood Bread. My whole family loves it...my dad, my sisters, everyone! I've been thinking of the Cajun Seafood Bread a lot lately. Do you ever have a craving that just sticks with you? Unfortunately, I didn't have a trip "back home" planned until sometime in April. As it turns out, Gordy's Sub Pub burned down last June. It's not even there anymore. I would've been sorely disappointed if I'd driven the 4 1/2 hours home to satisfy my craving. I resolved to make my own. Only, I couldn't get it right. I searched for recipes. I experimented. It just wasn't right. With Cajun Seafood Bread on the meal plan for Friday of this week, I was starting to feel the pressure. And then I had an idea. Why not ask Gordy for the recipe? Through the miracle of Facebook, I found Gordy. In just minutes. Love Facebook. He knows my family, so it's not like I was a complete stranger putting in my friend request. Right? Of course, for the Cajun Seafood Bread recipe, I might've mustered the courage to ask a stranger. I sent him a message asking for the recipe, or at least for some guidance in making this fabulous creation. I didn't really think I'd get the recipe, but I hoped for the best. An hour later the recipe was in my inbox! I couldn't believe it! I had to do a little happy dance and then I called my family back in Indiana to brag and gloat and wave it in front of their faces. Hooray!

Not only is Gordy "king" in the kitchen, he's possibly the world's tallest Elvis impersonator. How cool is that? Thanks, Gordy!




Ready? Please allow me to walk you through the preparation of one of my favorite foods. I should point out that I have cut the recipe in half here. Remember that Spring Break diet? Yeah, this is NOT on it. If I had a whole recipe of this I can guarantee that it wouldn't go to waste.

First you need butter.


And pepper. Cayenne and black.


And garlic. Minced.


Add the garlic and both peppers to the butter. Cook and stir for a couple of minutes.


Now you need Frank's Red Hot. 1 oz. for 1/2 recipe, 2 oz. for a whole recipe. My husband goes through this stuff like water.

Anyone want a shot? I triple dog dare you!


And you need some heavy whipping cream.


Add the whipping cream to the peppery garlic butter.


And the hot sauce. Now you want to give it a stir and cook it until it's just about to boil.


When the mixture is steaming and on the brink of boiling, add in this. What is "this" you might ask. It's a horrible picture and it doesn't really illustrate anything. I got so caught up in visions of sitting down to eat the Cajun Seafood Bread that I stopped thinking about taking pictures. Okay, back to "this". This is a little cornstarch and water. Pour it into the sauce mixture, stirring constantly. When the sauce begins to thicken you'll add in the seafood.


Here's the seafood. I often add my own touch to recipes I prepare. Not with this one. It's perfect just the way it is. However, there is one small deviation from the recipe here. It calls for uncooked shrimp. I found this cooked shrimp on sale at the grocery yesterday. Always frugal, I couldn't resist the bargain.


So, add the shrimp and imitation crab meat to the sauce.


Stir it up and continue to cook until your shrimp is pink (if it's uncooked) and the mixture is heated through.


Now you're ready for the bread. I sliced hoagie rolls in half and arranged them on a baking sheet covered in foil (makes clean up easier). Here's my little trick. I hollow out the bread just a little so I can fit a little more of that yummy Cajun seafood on them.


Now top the bread with the Cajun seafood. This stuff packs some heat, so I made a couple of pizza boats for the kids.


Let's take a closer look.


Now closer. Mmmmm.


Top each with mozzarella and pop them into a 400 degree oven until the cheese is melted and turning brown around the edges.


Now THIS is what I'm talking about! Gordy's Cajun Seafood Bread...and I didn't even have to leave the state.



CAJUN SEAFOOD BREAD
From the cookbook of Gordy Clemens

2 lbs shrimp thawed, raw, peeled and deveined
1 lb imitation crab/seafood, chopped
2 oz Red Hot Sauce (Frank’s)
1 stick butter
½ Tbsp chopped garlic
1/8 tsp Cayenne pepper
½ Tbsp black pepper
2 pints heavy whipping cream
1/8 cup corn starch mixed in
1/4 cup cold water

Directions:

Melt butter over medium heat. Add garlic and both peppers. Blend and cook for a couple of minutes. Add hot sauce and cream and bring as close to a boil as possible without actually boiling the mixture. When it’s steaming and on the brink of boiling, add the cornstarch mixture, stirring constantly. When the mixture begins to thicken, stir in the shrimp and crabmeat and cook until steaming again. Sauce is ready when the shrimp are cooked through(usually 6-8 minutes). Spread mixture over Kaiser rolls or good baking bread and cover with Mozzarella cheese. Bake at 400 degrees until cheese is melted and browning around edges.