Ingredients:
4-6
oz. Chicken breast
2
lb. jumbo shrimp
1
lb. andouille sausage (sliced on the
bias) Or 8 hotlinks
2
cups fresh crabmeat (or canned, drained)
4
loaves julienne bell pepper
1
whole diced celery stalk
2 sliced tomato
1 sliced
onion
4
cloves garlic (minced)
½
cup mayonnaise
1
tablespoon creole
mustard
2
tablespoon gumbo file
½
teaspoon cayenne
pepper
Lawry’s
Seasoning Salt and fresh ground pepper to taste
Roux
(recipe follows)
Directions:
Season
chicken with seasoning salt and pepper.
Dredge in flour. Shake off
excess. In large skillet sauté chicken
breast until tender. Remove chicken and
set aside. Add celery, garlic, onion and
bell pepper to skillet. Cook until
tender. Remove and set aside. Slice hotlinks in four strips. Peel and devein shrimp. In skillet add ¼ cup olive oil. Place hotlink strips in skillet until
brown. Add shrimp and cook for
approximately 2 minutes. Sprinkle with 1
tablespoon of gumbo File. Remove from
heat.
In
medium bowl combine mayonnaise, mustard, crabmeat, chicken, Roux, and cayenne
pepper. Slice bread in two with the
bottom halves thicker than the top.
Remove some of the insides from the bottom halves leaving a cavity to be
filled. Butter each half and grill until
golden brown. Fill bottom halves with
chicken and crabmeat mixture. Top with
hotlinks or andouille and shrimp mixture.
Garnish with tomatoes and sliced onions.
Sprinkle with remaining gumbo file.
Makes
4 sandwiches
Serve
with potato salad or fresh hannibal
coleslaw
Roux
1
part oil with one part flour. Cook to
desire color (preferably black).
