Loaded Cajun Potato

Loaded potatoes are always a treat but this recipe takes the classic recipe to the next level! The recipe includes shrimp and crawfish, along with a creamy Cajun sauce made with brandy and sherry. Shallots and green onions add plenty of flavor, and then there is cheese, garlic and more! There’s nothing not to adore about this elegant seafood recipe and you will be able to taste the Cajun inspiration behind it in every mouthful.

Crawfish season is a nice time to make these loaded potatoes, but honestly they’re great any time of the year, so if you have some frozen seafood you could even thaw that and make it with whatever you have. Any size of shrimp works and any kind of crawfish or you could always sub lobster or crab if that’s more your preference. Loaded potatoes might sound more like buffet food than elegant dinner party fare, but with the sensational seafood and wonderful creamy sauce, this recipe is sure to be a hit.

This seafood forward baked loaded potatoes dish includes cheese, seafood and a wonderful creamy sauce. It’s inspired by Cajun cuisine and is really impressive.

Why You’ll Love the Recipe:

This is an incredible dish. It’s sophisticated a seafood lover’s dream meal. It’s perfect for a dinner party and also nice if you want to spoil a loved one with a special birthday or anniversary surprise.

How to Serve It:

Enjoy this hot from the oven, perhaps paired with a simple vinaigrette-dressed green salad.

Ingredients:

For the loaded potatoes:

• Russet potatoes
• Butter
• Crawfish tail meat
• Cooking oil
• Cleaned, tail-on shrimp
• Cajun seasoning, to taste
• Olive oil, as needed

For the sherry sauce:

• Shallots
• Dry sherry
• Stock from the shrimp
• Shredded Italian blend cheese
• Crawfish tail meat
• Brandy
• Crawfish juice, from the crawfish package
• Minced garlic cloves
• Heavy whipping cream
• Green onions

How to make Loaded Cajun Potato:

Preheat the oven to 400°F.

Rub olive oil over the potatoes, grind over some salt, wrap them in foil and bake until tender.

Melt half the butter in a pan, then add the garlic and shallots and simmer for 3 minutes.

Add the shrimp and Cajun seasoning.

Cook for 3 minutes or until the shrimp are done.

Pour in the brandy and flambe it (set it on fire), stirring all the time.

When the flames go out, add the wine, shrimp stock and crawfish juice.

Cook until the liquid has reduced by about half.

Stir in the cream.

Stir in the rest of the butter.

Add the crawfish tail meat and cook for about 2 minutes.

If the sauce is thicker than alfredo sauce, add a little chicken stock to thin it.

If it’s too thin, add a touch more cream.

Now cut open the potatoes and top with the cheese.

Bake for 6 minutes or until the cheese has melted.

Spoon the sauce over the top and serve right away, garnished with green onion.

Can You Make It Ahead?

You can bake the potatoes ahead but the rest should be cooked just before serving.

Storage Instructions:

Leftovers will be fine for a couple of days in the fridge.

Variations and Substitutions:

You can microwave the potatoes instead of baking them to save about 50 minutes of cooking time. Also, use different kinds of seafood if you want.