If you’re a seafood lover, get ready for a recipe that combines the creamy richness of stuffed potatoes with the bold flavors of the Gulf Coast! These Cheesy Cajun Seafood-Stuffed Potatoes are packed with succulent crawfish tails, tender shrimp, and a blend of cheeses for an indulgent meal that’s perfect for a cozy dinner or a crowd-pleasing appetizer. Each potato is filled to the brim with a savory seafood mixture, lightly spiced with Cajun seasoning and enhanced by a touch of liquid crab boil. This is comfort food with a coastal twist, bringing together the warmth of baked potatoes with the elegance of a seafood feast.
Ingredients
- 4 large Russet potatoes, baked
- 1 lb crawfish tails, drained of fat
- 1 pound of fresh shrimp, shell removed, deveined, and diced into bite-sized pieces.
- 2 tablespoons minced garlic
- 1 stick (1/2 cup) unsalted butter
- 4 tablespoons all-purpose flour
- 8 oz cream cheese, softened
- 2 cups shredded American cheese (Velveeta preferred)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 1/2 cups half and half
- 2 tablespoons Cajun seasoning
- 2 tablespoons liquid crab boil
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- Finely snipped chives or sliced green scallions, sprinkled on top for a fresh finish.
Instructions
- Prepare the Potatoes : Preheat the oven to 400°F (200°C). Wash and dry the Russet potatoes, prick them with a fork, and bake directly on the oven rack for 60-70 minutes or until tender.
- Make the Seafood Filling : In a spacious frying pan, heat the butter over medium flame until it’s melted. Stir in the minced garlic and cook, stirring frequently, until it becomes aromatic, approximately 1 to 2 minutes. Sprinkle the flour over the garlic and stir to combine, creating a roux. Slowly add the half and half, whisking constantly to form a thick, smooth sauce.
- Add Cheese and Seasonings : Reduce the heat to low and add the cream cheese, stirring until fully melted and incorporated. Gradually add the shredded American cheese, mozzarella, Monterey Jack, and Parmesan, stirring until smooth and creamy. Season the sauce with Cajun seasoning, liquid crab boil, onion powder, garlic powder, salt, and pepper.
- Cook the Seafood : Stir in the crawfish tails and chopped shrimp. Continue cooking over medium-low heat until the shrimp are opaque and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- Assemble the Stuffed Potatoes : Cut the baked potatoes in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato on the skin. Mash the scooped potato flesh and fold it into the seafood and cheese mixture until well combined.
- Bake the Stuffed Potatoes : Spoon the seafood mixture back into the potato skins, generously filling each one. Place the stuffed potatoes on a baking sheet and bake in the preheated oven for 15-20 minutes or until the tops are bubbly and golden brown.
- Serve and Garnish : Remove the potatoes from the oven, garnish with chopped chives or green onions, and serve hot. Enjoy your deliciously cheesy, seafood-stuffed potatoes!
Conclusion
These Cheesy Cajun Seafood-Stuffed Potatoes are a decadent treat for any seafood lover. With layers of creamy, cheesy goodness and a spicy Cajun kick, they’re the ultimate comfort food with a hint of coastal flair. Perfect for a special dinner or as a hearty side dish, this recipe is sure to be a favorite for anyone craving a little Louisiana-inspired magic.
Cheesy Cajun Seafood-Stuffed Potatoes
Cheesy Cajun Seafood-Stuffed Potatoes are loadedwith crawfish, shrimp, and a blend of creamy cheeses. Seasoned with Cajunspices, they bring a taste of the Gulf Coast to your table in a cozy andindulgent dish.
Ingredients
- 4 large Russet potatoes baked
- 1 lb crawfish tails drained of fat
- 1 pound of fresh shrimp shell removed, deveined, and diced into bite-sized pieces.
- 2 tablespoons minced garlic
- 1 stick 1/2 cup unsalted butter
- 4 tablespoons all-purpose flour
- 8 oz cream cheese softened
- 2 cups shredded American cheese Velveeta preferred
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 1/2 cups half and half
- 2 tablespoons Cajun seasoning
- 2 tablespoons liquid crab boil
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- Salt and pepper to taste
- Finely snipped chives or sliced green scallions sprinkled on top for a fresh finish.
Instructions
- Prepare the Potatoes : Preheat the oven to 400°F (200°C). Wash and dry the Russet potatoes, prick them with a fork, and bake directly on the oven rack for 60-70 minutes or until tender.
- Make the Seafood Filling : In a spacious frying pan, heat the butter over medium flame until it’s melted. Stir in the minced garlic and cook, stirring frequently, until it becomes aromatic, approximately 1 to 2 minutes. Sprinkle the flour over the garlic and stir to combine, creating a roux. Slowly add the half and half, whisking constantly to form a thick, smooth sauce.
- Add Cheese and Seasonings : Reduce the heat to low and add the cream cheese, stirring until fully melted and incorporated. Gradually add the shredded American cheese, mozzarella, Monterey Jack, and Parmesan, stirring until smooth and creamy. Season the sauce with Cajun seasoning, liquid crab boil, onion powder, garlic powder, salt, and pepper.
- Cook the Seafood : Stir in the crawfish tails and chopped shrimp. Continue cooking over medium-low heat until the shrimp are opaque and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- Assemble the Stuffed Potatoes : Cut the baked potatoes in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato on the skin. Mash the scooped potato flesh and fold it into the seafood and cheese mixture until well combined.
- Bake the Stuffed Potatoes : Spoon the seafood mixture back into the potato skins, generously filling each one. Place the stuffed potatoes on a baking sheet and bake in the preheated oven for 15-20 minutes or until the tops are bubbly and golden brown.
- Serve and Garnish : Remove the potatoes from the oven, garnish with chopped chives or green onions, and serve hot. Enjoy your deliciously cheesy, seafood-stuffed potatoes!