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I use a similar seasoning plus a few other herbs for my chicken.

Ahhh Emeril Lagasse strikes again LOL. I make & use the Bayou Blast for Jambalaya, it's good. Those sandwiches sounds wonderful and now on my to-do list

Sometimes I just want a soft sandwich.

As a rule ALWAYS toast a GF bread. I don't know why but it does help. Try (if you can find it) Glutino brand GF white bread. It almost tastes like bread.

The GF bread products are crazy expensive and most don't taste too good. I ordered Backwoods Homes magazine and got a couple back issues with GF recipes in them that I want to try. A sandwich bread, pie crust and pizza crust. Lately I haven't been liking the Aldi GF bread very much, it tastes very starchy and leaves an after taste. The other problem with it is that it gets gummy if you use mayo or mustard on it untoasted.

Or just a Gluten Free hamburger bun... if you can afford one. The GF buns we had yesterday were $6.00 for 4 buns!!

It was very delicious and the salad could be kept a few days in the refrigerator for a quick sandwich.

To make it GF use cucumber cups or hollowed out tomatoes to serve the salad.

It sounds yummy!

I bet this one would be good with almost any kind of seafood. Yum.

Bayou Blast: yields 2/3 cup
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Black Pepper
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme

Mix together and store in an air tight container

CREOLE CRAB SALAD POOR BOYS
yields 1 sandwich

1 oz Bayou Blast
1 oz Whipped salad dressing or Mayonnaise
1 TSP Dijon Mustard
1/2 oz Celery, finely diced
1/2 oz Bell Pepper, finely diced
1/2 oz Onion, finely diced
1/2 Cup Crab Meat, canned
1 French Roll, split and toasted
2 slices vine ripened tomato
1/2 Cup Lettuce (We used Spring Mix)

1) In a small bowl combine the Bayou Blast, salad dressing or mayonnaise and Dijon mustard. Stir well to combine.

2) In a large bowl combine celery, bell peppers, onions, and crab meat. Add in the dressing using as much as desired to suit your taste. Fold gently together and season with salt and pepper.

3) Layer crab salad, lettuce and tomato slices onto toasted roll bottom. Add top of roll and serve immediately or refrigerate until ready to serve.

We used roasted red peppers and sliced green onions in our recipe today.