2     loaves of Muffuletta bread (We get ours from Liedenheimer Bakery; it’s a round Italian bread with sesame seeds)
1½    cup Olive Salad* (recipe below)
4     slices provolone cheese
6     ounces thick-sliced potato chips (We make our own, but Zapp’s work well)
6     Tablespoons unsalted butter softened
¼     cup diced yellow onion
½     cup sliced white button mushrooms
Juice from 1 lemon
2     Tablespoons Crystal Hot Sauce
4     Tablespoons Worcestershire Sauce
1     Tablespoons garlic, chopped
2     teaspoons rosemary, chopped
1     teaspoon freshly ground black pepper
2     teaspoons Creole seasoning
2     Tablespoons cold butter
Kosher salt to taste
½     pound 40/50 peeled Gulf shrimp
6     ounces lump crab meat

Slice loaves of bread in half horizontally. Butter both sides and toast on a griddle or under broiler until golden brown. Flip over and toast top and bottom quickly to toast the sesame seeds.

Melt remaining butter in a sauté pan until it starts to foam. Add onions and mushrooms and cook until soft, then add garlic and cook until fragrant, about 2 more minutes.

Add shrimp and season with Creole seasoning. Cook the shrimp ¾ of the way and add crab, lemon juice, rosemary, hot sauce, Worcestershire and black pepper.

When mixture has heated fully through, and the lemon juice, hot sauce and Worcestershire have reduced, remove from heat and swirl the last 2 Tablespoons of cold butter into the mix to emulsify.

Divide the seafood mix equally between the two muffuletta loaves. Cover with two slices of Provolone cheese each and broil to quickly melt the cheese.

Divide the Olive Salad mix between the two sandwiches on top of the cheese. Top the sandwich with the top bread.

Slice in half. Plate one half on each plate between four plates and serve with chips.

Serves 4

Olive Salad


1     cup pitted brined black olives, such as Nicoise, sliced
1     cup large pimento-stuffed green olives, sliced
½     cup extra virgin olive oil
2     Tablespoons shallots, minced
2     Tablespoons celery, finely minced
2     Tablespoons capers
2     Tablespoons fresh flat leaf parsley, minced
½     cup small roasted red peppers, diced
2     teaspoons garlic, minced
1½    teaspoons freshly ground black pepper

In a bowl, combine all ingredients and mix well. Cover and refrigerate until ready to use. Can be refrigerated for up to 1 week.

Makes approximately 3 cups

Bourbon House

144 Bourbon St., 522-0111