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

Instructions

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!