Ingredients:
4 large Russet potatoes, cleaned
1/2 pound shrimp, cleaned and deveined (leave tails on)
1/2 cup crawfish tail meat
2 tablespoons cooking oil
2 tablespoons butter
Olive oil
Cajun seasoning (to taste), such as Slap Yo Mama
Sherry Cream Sauce:
8 ounces Italian cheese blend (6 blend)
2 cloves garlic, minced
2 medium shallots, diced
1/4 cup Brandy, flambeed
2 cups Sherry Wine
1 cup shrimp stock
1/4 cup crawfish juice (from the crawfish package)
1 cup heavy whipping cream
1/2 cup crawfish tail meat
1/2 cup diced green onions
Instructions:
Preheat the oven to 400°F (200°C).
Wash each potato, lightly coat with olive oil and sprinkle with coarse salt. Wrap each potato in foil and bake in the oven until tender.
In a saucepan over medium heat, melt half of the butter. Add minced garlic and diced shallots, and sauté for about 3 minutes.
Add the shrimp to the saucepan, sprinkle with Cajun seasoning to taste, and cook for 3 minutes or until the shrimp is cooked through.
Add the Brandy to the saucepan and ignite it, stirring constantly. Then add the Sherry Wine, crawfish juice, and shrimp stock. Reduce the mixture by half.
Stir in the heavy whipping cream until the sauce becomes smooth. Add the remaining butter and stir until melted. Add the remaining crawfish tail meat and cook for 2 minutes. The sauce should have a similar consistency to Alfredo Sauce. If it’s too thick, thin it out with chicken stock. If it’s too runny, add a bit more heavy whipping cream.
Remove the baked potatoes from the oven and place them on a baking tray. Spoon the shrimp and sauce mixture over each potato and sprinkle with the Italian cheese blend.
Place the baking tray with the potatoes back in the oven and bake for 6 to 8 minutes, or until the cheese is melted and golden.
Once the cheese has melted, place a potato in the center of each plate and spoon some more sauce over the top.
Sprinkle with diced green onions.
Enjoy your Loaded Cajun Potatoes!
Note: The Sherry Cream Sauce can be prepared while the potatoes are baking in the oven.