If you like loaded baked potatoes, this is the dish you’ve been looking for. But this is no ordinary baked potato. It’s topped with a cajun-flavored sauce and shrimp.

4 large Russet potatoes, washed 12 pound shrimp, cleaned and deveined, tails left on 12 cup crawfish tail flesh
2 tablespoons cooking oil
2 tablespoons butter
Extra virgin olive oil
I prefer Cajun seasoning. Slap Yo Mama, adjust the amount to your liking.
Sauce with Sherry Cream
8 oz. Italian cheese combination, 6 oz.
2 garlic cloves, freshly minced
14 cup Brandy, flambeed 2 medium shallots
2 cups Wine from Sherry
1 cup of shrimp stock
14 cup crawfish juice (from the packet)
1 gallon heavy whipping cream
12 cup flesh from crawfish tails
12 cup green onions, diced
Preheat the oven to 400 degrees Fahrenheit.
Wash each potato, then lightly cover with olive oil and coarse salt before wrapping in foil and baking until soft.
Half the butter and minced garlic in a skillet on medium heat, toss in the shallots lightly swirl, simmer for 3 minutes
After adding the Cajun seasoning to taste, cook for 3 minutes or until the shrimp is cooked.

Light the Brandy while constantly swirling.

Reduce the wine, crawfish juice, and shrimp stock by half.

Incorporate the heavy whipping cream.
Once the sauce is smooth, mix in the remaining butter.

Cook for 2 minutes after adding the remaining crawfish tail flesh.
The sauce should have the consistency of Alfredo sauce; if it is too thick, thin it out with chicken stock.

Add a little extra whipping cream if the sauce is too runny.

Spoon the shrimp and sauce over each potato and top with cheese.
Return the baking dish with the potatoes to the oven for 6 to 8 minutes, or until the cheese is melted and browned.

Once the cheese has melted, lay a potato in the center of each plate and drizzle with additional sauce.
Garnish with the green onion