Seafood Stuffed Potato with Creamy Crawfish Sauce
I just love baked potatoes, and I also love seafood...put those two
together and you have a feast! The extra special sauce with the crawfish
makes it fantastic!
Potato & Stuffing:
- 4 large potatoes
- ½ lb.
medium shrimp, peeled & deveined, leaving tail on (save shells for
- ½ cup crawfish tail meat
- 8 oz Italian 6 cheese blend,
- 2 tbsp. cooking oil
- olive oil
- Slap Ya Mama Original
Blend Cajun Seasoning, to taste
Sherry Cream Sauce
- 2 tbsp.
- 2 large garlic cloves, minced
- 2 medium shallots,
- ¼ cup brandy, flambéed (ignite) is optional
- 2 cups sherry
- 1 cup shrimp stock
- ¼ cup crawfish juice, drained from
- 1 cup heavy whipping cream
- ½ cup crawfish tail
- ½ cup green onions, sliced for garnish
- Preheat oven to 400 degrees F.
- In a saucepan over medium-high
heat, add 1 tablespoon of butter, garlic and shallots. Sautee lightly
for about 2 minutes; add brandy and flambé (ignite), stirring
- Add the wine, shrimp stock and crawfish juice and reduce by
- Add heavy whipping cream and continue cooking.
- When the sauce is
at a smooth consistency, stir in remaining butter and mix well.
remaining Crawfish tail meat and cook for another 2 minutes. (The sauce
should have the consistency of Alfredo Sauce.)
- Hint: If sauce is
too thick, thin it out with a little chicken broth. If sauce is too
runny, thicken it by adding more heavy whipping cream until the desired
consistency is reached.
- Spoon some of the sauce over each potato then
top with the cheese.
- Bake the potatoes in the oven at 400 degrees
for about 6 to 8 minutes or until the cheese is golden brown.
- Divide the sauce amongst 4 plates, spooning it directly onto
the middle of the plate.
- Add the baked potato to the center of the plate
then spoon a generous amount of sauce over each potato and garnish with
the green onions. Enjoy!
Makes 4 Servings
Recipe and photo
from Slap Ya Mama by Jack
Chef Ace Champion Used with permission.
Cajun Recipes Page 1