Louisiana Seafood Muffuletta


Recipe courtesy of Chef Mark Quitney, Marriott 5 fifty 5

Serves 4 to 6

  • 1/2 red onion, peeled and finely chopped
  • 3 tablespoons butter,softened
  • 2 tablespoons Cajun seasoning
  • 1 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs 31-35 count fresh gulf shrimp
  • 1/2 lb provolone cheese, shaved thin
  • 1/2 lb dill havarti cheese, shaved thin
  • 1 green bell pepper, seeded and finely chopped
  • 10” round Italian loaf
  • 1 cup olive salad
  • 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

Louisiana Seafood Muffuletta

Click image to enlarge


Saute the pepper and onion in olive oil over medium heat until soft. Add the shrimp and crabmeat and Cajun seasoning, remove from heat when just done. Set aside to cool.

While seafood is cooling, slice the bread in half across the equator. Spread with butter, place on a baking sheet, buttered side up. Bake under the broiler for 2 minutes, or until toasted and brown. Spread the bottom half with the olive salad, evenly layer Havarti cheese on top. Spread the cooled seafood mixture on top of the Havarti cheese, cover with the provolone. Replace the top of the loaf, and place the sandwich on a parchment-covered baking sheet. Bake 10 minutes at 350˚F or until the cheese is melted.

Cut in 1/8 pieces, serve immediately.


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