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LOADED CAJUN POTATO

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    For those of us that love loaded baked potatoes, this is the recipe you have been waiting for. This is no simple baked potato however. It is loaded with a cajun flavored topping including shrimp.

    Ingredients
    4 large Russet potatoes, cleaned
    ½ pound shrimp, cleaned and deveined, leave tails on
    ½ cup crawfish tail meat
    2 tbsp cooking oil
    2 tbsp butter
    Olive oil
    Cajun Seasoning, I prefer Slap Yo Mama, amount to taste
    Sherry Cream sauce
    8 ounces Italian cheese blend, 6 blend
    2 cloves garlic, freshly minced
    2 medium shallots, diced
    ¼ cup Brandy, flambeed
    2 cups Sherry Wine
    1 cup stock from shrimp
    ¼ cup crawfish juice, from the crawfish package
    1 cup heavy whipping cream
    ½ cup crawfish tail meat
    ½ cup diced green onions

    Instructions
    Preheat the oven to 400*
    Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender

    In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes
    In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes

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