Potato & Stuffing:
  • 4 large potatoes
  • ½ lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock)
  • ½ cup crawfish tail meat
  • 8 oz Italian 6 cheese blend, shredded
  • 2 tbsp. cooking oil
  • olive oil
  • Slap Ya Mama Original Blend Cajun Seasoning, to taste
  • Sherry Cream Sauce:
  • 2 tbsp. unsalted butter
  • 2 large garlic cloves, minced
  • 2 medium shallots, diced

  • ¼ cup brandy, flambéed (ignite) is optional
  • 2 cups sherry wine
  • 1 cup shrimp stock
  • ¼ cup crawfish juice, drained from crawfish packaging
  • 1 cup heavy whipping cream
  • ½ cup crawfish tail meat
  • 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 constantly.
  • Add the wine, shrimp stock, and crawfish juice and reduce it by half.
  • Add heavy whipping cream and continue cooking.

  • When the sauce is at a smooth consistency, stir in the remaining butter and mix well.
  • Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
  • Hint: If the sauce is too thick, thin it out with a little chicken broth. If the 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.
  • Plating:
  • Divide the sauce among 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! ❤

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