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A savory twist on a favorite party snack, this Bayou-inspired seafood bruschetta will leave your guests reaching for seconds and thirds!
So, wow, how about them playoffs?
Reactions? I’ve heard from both sides. I have some die-hard Patriots fan friends that are over the moon at the outcome of their slaughter of the Colts. I also have friends that would rather not see the Seahawks win another Superbowl. Regardless, they’re all pretty pumped about the big game coming up next month.
As for me? I didn’t watch any of it. I heard about it, but between work, blogging, getting ready for our big trip, and managing to catch Mr. Crumby’s death-cold, I had even less interest than usual in catching a quarter or two.
Despite that, believe me when I say that come Superbowl Sunday, I’ll be all over it: yelling, cheering, tossing back a few beers, and stuffing my face with football foods with all of our closest friends.
And perhaps, due to popular demand, I’ll be contributing this Bayou Seafood Bruschetta to the party!
Bayou Seafood Bruschetta
Here we go again.
This, my friends, is another recipe I have to credit my hubby for.
Like, literally all the credit, since he made the whole thing.
It’s a spin on a bruschetta he’s made in the past, but he pretty much just pulled it right out of his brain, threw it all in a pan, and BOOM, party food.
All I did was plate them with some cilantro sprigs and snap some pretty pictures. I guess I came up with the name, also.
It all just flowed; it seemed very southern and Creole-Cajun and spicy and creamy at the same time.
Not too spicy, mind you. Using Chorizo instead of Andouille sausage adds a nice kick, but there are no added spices – this appetizer doesn’t need them.
But you just feel free to amp up the heat all you want.
He’s got an extremely creative mind in the kitchen, that husband of mine.
Yep. He gives me a complex.
While I’m slaving away over the logistics of a cupcake recipe, he’s tossing stuff in a pot and calling it dinner. Definitely a natural with food. He just knows how to pair things that end up being delicious.
I think I’m gonna give him his own hashtag on my Instagram: #mrcrumbycooksbetterthanyou.
It will be attached to photos of his out-of-this-world empanadas, his crazy creative fish dishes, his killer guacamole, his red wine short ribs, his chimichurri burgers, his Mama’s flan recipe…and this seafood bruschetta.
I count my lucky stars that I landed a dude who can cook (as well as being sweet, loving, funny, etc.), trust me.
It has served me pretty well over the last nine years, on those nights where I was too tired to function. He’s whipped up some amazing dinners on a whim, for sure, and I’m so glad that we get to experiment in the kitchen together now that I came up with this crazy food blog idea.
A crazy idea that’s producing results we are both loving, and that I hope you all are enjoying as well!
Bayou Seafood Bruschetta
- 1 loaf French bread sliced into 1/2-inch pieces & toasted
- 1 pound medium shrimp diced
- 1/2 pound small scallops quartered
- 4 chorizo sausage links sliced & quartered
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup red onion diced
- 1 tablespoon garlic minced
- 1/4 cup cilantro roughly chopped
- 2 tablespoons olive oil
- 3 tomatoes large, diced; divided
- 3 ounces clam juice
- 1/4 cup heavy cream
- Preheat oven to 350 degrees F. Slice French bread into ½-inch slices. Place in a single layer on 2 baking sheets and toast light to medium, or desired doneness. Set aside.
- Peel shrimp. Rinse shrimp and scallops thoroughly, then dice. Set aside to drain.
- In a large saute pan, heat olive oil over medium heat. Season onions, garlic, cilantro, and Chorizo with salt and pepper, then saute for 8-10 minutes until tender.
- Reduce heat to low. Add shrimp and scallops; cook another 8-10 minutes, or until shrimp is opaque.
- In a blender, combine 3 Tablespoons of the shrimp saute with 2 of the diced tomatoes, clam juice, and heavy cream. Pulse until liquefied.
- Return liquid and add third diced tomato to pan with shrimp saute; simmer 5-7 more minutes until liquid reduces slightly, and tomatoes are tender.
- Top each slice of toasted bread with about 1 Tablespoon of seafood mixture when ready to serve.