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Loaded Cajun Potato


4 giant Russet potatoes, cleaned
½ pound shrimp, cleaned and deveined, go away tails on
½ cup crawfish tail meat
2 tbsp cooking oil
2 tbsp butter
Olive oil
Cajun Seasoning, I want Slap Yo Mama, quantity to style
Sherry Cream sauce
8 ounces Italian cheese mix, 6 mix
2 cloves garlic, freshly minced
2 medium shallots, diced
¼ cup Brandy, flambeed
2 cups Sherry Wine
1 cup inventory from shrimp
¼ cup crawfish juice, from the crawfish package deal
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup diced inexperienced onions 

How To Make Loaded Cajun Potato

Preheat the oven to 400*

Wash every potato, coat calmly with olive oil and coarse salt, then wrap in a sheet of foil and bake till the potato is tender

In a saucepan, on medium warmth, add in half the butter and the minced garlic, toss within the shallots and stir calmly, simmer for 3 minutes

Add the shrimp, sprinkle with the Cajun seasoning to style, and prepare dinner for 3 minutes, or till the shrimp is cooked by

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