Loaded Cajun Potato

Loaded Cajun Potato

“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


  • 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


  • 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
  • Stir in the heavy whipping cream
  • Once the sauce is smooth, add in the remaining butter and stir
  • 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
  • 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
  • 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!

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