The Right Stuff: Level up a typical baked potato with the perfect Cajun filling
There are certain meals that I know most people will enjoy. A hot baked potato with all the fixings is already a winner by itself. When you add seafood to it, it becomes a full meal. This Loaded Cajun Seafood Potato takes the familiar steakhouse- style baked potato and gives it a Louisiana upgrade. Instead of stopping at butter, cheese and the usual toppings, this one is piled high with shrimp, crawfish and lump crab meat that has been folded into a delicious cream sauce.
The main thing I love about this recipe is that although it is indulgent, it doesn’t require excess time in the kitchen. I like to make the sauce while the potatoes are baking, and the best part is that it all comes together in one skillet.
Start with the trinity, seafood broth and cream. Once you’ve seasoned it, add in the seafood and cook it long enough to warm it.
Another tip: don’t rush the potatoes. I like to use large russet potatoes and generously rub them with olive oil and season with kosher salt. Bake them directly on the rack! This will give you the crispy, seasoned skin that makes a restaurant baked potato so good.
Once the potatoes are done, your sauce should be ready as well. Split the potatoes down the middle. Fluff the insides with a fork. Add melted butter, sour cream and seasonings and mix it well. Ladle the seafood sauce over the potatoes. Sprinkle green onions and parsley at the end to add a little freshness.
You can absolutely make this recipe your own. If you don’t eat seafood, simply sub it out for chicken, and it will be just as tasty. If you prefer shrimp only, do it! Add a little cayenne to the sauce if you prefer some heat.
I like to serve these potatoes with a simple salad or roasted vegetables. This is Louisiana comfort food stuffed into a baked potato. It’s perfect for making an ordinary weeknight feel like you did a little something extra.
Loaded Cajun Seafood Potato
4 large russet potatoes
Olive oil (to rub potatoes) Kosher salt
1 lb. medium shrimp, peeled and deveined
½ tsp. smoked paprika
½ Tbsp. garlic powder
½ Tbsp. onion powder
½ Tbsp. Creole seasoning
½ Tbsp. black pepper
1 stick butter
½ cup finely diced onion
¼ cup finely diced bell pepper
½ cup finely diced celery
2 cloves garlic, minced
1 Tbsp. all-purpose flour
½ cup seafood stock or chicken stock
2 cups half and half
8 oz. cream cheese
1 cup shredded sharp cheddar
1 cup shredded mozzarella
1 lb. crawfish tails
8 oz. lump crab meat
Chopped green onions and parsley for garnish
Preheat the oven to 425 degrees.
Wash, scrub and dry potatoes.
Rub each potato with olive oil and sprinkle generously with salt.
Poke small holes into potatoes and bake directly on oven rack
for at least 1 hour. Potatoes should be tender on the inside and crisp on the outside.
While potatoes are cooking, prepare seafood sauce:
Season shrimp with dry seasonings. In a large skillet, melt 4 Tbsp. of butter over medium-high heat.
Cook shrimp for about 1 to 2 minutes on each side until pink. Remove from skillet and set aside.
Add 2 Tbsp. of butter to skillet and melt. Add onions, bell pepper and celery to pan and sauté until softened, about 3 to 4 minutes.
Stir in garlic and cook for another 30 seconds.
Sprinkle in flour and stir for about 1 minute.
Slowly pour in stock, followed by half and half. Stir until smooth.
Reduce heat to a low simmer. Season sauce with dry seasonings.
Allow sauce to simmer for about 5 minutes until it begins to thicken.
Stir in cream cheese and half of shredded cheeses. Once cheese melts, fold in shrimp, crawfish and crab meat. Cook long enough to warm seafood and then turn off heat.
Carefully slice open each potato, lengthwise down middle. Season with salt and pepper. Add melted butter and sour cream.
Spoon seafood sauce on top.
Sprinkle remaining cheddar and mozzarella cheese onto potatoes.
Garnish with green onions and parsley.
Makes 4 servings.
