“Embark on a journey to the heart of Cajun flavors with our Loaded Cajun Potatoes. This culinary creation brings the bold and vibrant taste of Louisiana to your plate, offering a symphony of spice and indulgence that’s as satisfying as it is unforgettable. Imagine tender potato halves, generously seasoned with a blend of fiery Cajun spices, then loaded with a tantalizing medley of toppings. From gooey melted cheese to crispy bacon and a dollop of tangy sour cream, each bite is a celebration of contrasting textures and bold flavors that dance on your taste buds. Whether savored as a delectable appetizer at gatherings, a crowd-pleasing side dish for barbecue feasts, or a spicy comfort food to savor on cozy nights, our Loaded Cajun Potatoes promise a culinary experience that transports you straight to the heart of Louisiana’s vibrant food culture.”
Loaded Cajun Potato
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
Directions
- FIRST STEP:
- 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
- Add the shrimp, sprinkle with the Cajun seasoning to taste, and cook for 3 minutes, or until the shrimp is cooked through
- Add in the Brandy and light it, stirring constantly
- Add in the wine, crawfish juice and shrimp stock, reduce by half
- SECOND STEP:
- Stir in the heavy whipping cream
- Once the sauce is smooth, add in the remaining butter and stir
- THIRD STEP:
- Add in the remaining crawfish tail meat and cook for 2 minutes
- The sauce should be the consistency of Alfredo Sauce, if too thick, thin out by using chicken stock.
- If the sauce is too runny add in a slight bit more of the heavy whipping cream
- FOURTH STEP:
- Spoon the shrimp and sauce over each of the potatoes and sprinkle with cheese
- Place the cooking tray with the potatoes back in the oven and bake for 6 to 8 minutes, until the cheese is melted and golden
- FIFTH STEP:
- Once cheese is melted, place a potato in the center of each plate and spoon some more of the sauce over the top
- Sprinkle with the green onion
- Enjoy!