Loaded Cajun Potato
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.
Ingredients
For the loaded potatoes:
- 4 large russet potatoes
- 2 tablespoons butter
- ½ cup crawfish tail meat
- 2 tablespoons cooking oil
- ½ pound cleaned tail-on shrimp
- Cajun seasoning to taste
- Olive oil as needed
For the sherry sauce:
- 2 diced shallots
- 2 cups dry sherry
- 1 cup stock from the shrimp
- 8 ounces shredded Italian blend cheese
- ½ cup crawfish tail meat
- ¼ cup brandy
- ¼ cup crawfish juice from the crawfish package
- 2 minced garlic cloves
- 1 cup heavy whipping cream
- ½ cup diced green onions
Instructions
- 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.