A crispy grilled cheese loaded with crawdad meat, pepper Jack, smoked Gouda, Cajun seasoning, and a kick of hot sauce.
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3
5 minutes
10 minutes
A crispy grilled cheese loaded with crawdad meat, pepper Jack, smoked Gouda, Cajun seasoning, and a kick of hot sauce.
Author:Todd Toven
Mayonnaise, as needed
3 slices pepper Jack cheese
9–12 oz cooked crawdad, crab, or lobster meat
Blackstone Cajun Seasoning, to taste
Fresh parsley, chopped
3 slices smoked Gouda cheese
Hot sauce, to taste
Spread mayonnaise on one side of each slice of Texas toast.
Place 3 slices of bread mayonnaise-side down on the griddle.
Top each slice with pepper Jack cheese, crawdad meat, Cajun seasoning, parsley, smoked Gouda, and hot sauce to taste.
Add the remaining slices of bread mayonnaise-side up. Season the tops with additional Cajun seasoning, if desired.
Cook until the bottoms are lightly browned, then carefully flip each sandwich.
Continue cooking until both sides are golden brown and the cheese is completely melted. Remove from the griddle and serve immediately.
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