• 6 Tbsp butter
• ¼ cup onion, finely chopped*
• ¼ cup green pepper, finely chopped*
• ¼ cup celery, finely chopped*
• 2 cloves garlic, minced
• 1 lb raw Gulf shrimp, peeled and deveined, and rough chopped
• 1 can (10 oz.) diced
tomatoes with green chilies, drained
• 1 Tbsp Cajun seasoning, or to taste
• ½ cup mayonnaise
• 1 cup shredded monterey jack cheese (or your favorite cheese)
• ¼ cup shredded or grated parmesan cheese
• 5 scallions, white and green parts, thinly sliced on the diagonal
• 1 loaf French bread
• 2 tsp celery seeds
• 10-12 bay leaves
• 1 tsp hot sauce, or to taste
1.Preheat oven to 350 degrees. In a large sauté pan (or skillet), melt butter over medium heat. Add onion, green pepper and celery* and sauté for 5 minutes, or until softened. Add garlic and cook for a few minutes more.
2. Add tomatoes and Cajun seasoning. Bring to a simmer and cook for 5 minutes. Stir in shrimp, bring back to a simmer and cook for another 5 minutes. Remove from heat and let cool for 5 – 10 minutes.
3.In a large bowl, mix together mayonnaise, cheeses and scallions, until well blended. Stir in cooled shrimp mixture and mix well.
4. Cut bread in half and then cut the bread lengthwise (making 4 pieces), place on an ungreased baking sheet. Spoon shrimp mixture evenly on the four pieces of bread. Place baking sheet in center of oven and bake for 15 minutes. Turn oven to broil and broil for 3 – 5 minutes or until tops are lightly brown…watch closely so they don’t burn!
5. Cut bread into slices and serve.
*Substitute ¾ cup frozen seasoning blend (referred to in the south as the Trinity)