Category: Fish & Seafood -

Seafood Stuffed Potatoes     

Ingredients:
4 baking size Russet potatoes
1 lb Louisiana crawfish tails drained of fat
1 lb of raw shrimp
2 T minced garlic
1 stick of butter
4 T flour
8 oz block cream cheese softened
2 cups shredded American cheese Velveeta
1 cup shredded mozzarella
1/2 cup shredded Monterey Jack
1/4 cup grated Parmesan cheese
2 1/2 cups half and half
2 T cajun seasoning
2 T liquid crab boil
2 T onion powder
1 T garlic powder
Salt and pepper
chives or green onions

Preparation:
Potatoes:
Wash, scrub, and dry the potatoes well. Poke small holes all over the potatoes using a fork to vent. Bake in oven, microwave, or Instant Pot until done.

Carefully cut a split down the middle of a potato. Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact. Add in the cream cheese, chives, garlic powder, and salt and pepper to taste. Mix well, cover to keep warm, and set aside.

Seafood & Sauce:
Add the shrimp and crawfish into a bowl, season with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil. In a saucepan, melt 4 TBS of butter and add in the garlic, sauté for 30 secs. Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins. Remove and set aside. Pour the liquid left in the pot into a cup and reserve.

In the same pot, melt the remaining butter. When the butter melts, whisk in the flour, mix until the flour is no longer visible; about 1 min. Pour in the reserved seafood liquid. Pour in the half and half while whisking. Bring it to a low simmer, stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder. When the sauce starts to thicken, stir in all remaining cheeses. When the cheese melts, add in the seafood and stir.

Spoon the potato mixture evenly onto the reserved potato skins, sprinkle mozzarella evenly on each potato. Ladle the seafood sauce over the potatoes, garnish with chives or green onions.

Date added: 2019-09-03
Number of visits: 2366