Bayou Seafood Bruschetta

A savory twist on a favorite party snack, this Bayou-inspired seafood bruschetta will leave your guests reaching for seconds and thirds!
Course Appetizer, Side Dish
Cuisine American
Keyword seafood bruschetta
Servings 6
Calories 574kcal
Author Erica


  • 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.


Calories: 574kcal | Carbohydrates: 44g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 248mg | Sodium: 1630mg | Potassium: 558mg | Fiber: 2g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 13.4mg | Calcium: 159mg | Iron: 5mg