Cajun Twice Baked Potatoes

cajun twice baked potato with parsley garnish on a white dish
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
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This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Here's What You Need
Here's What You Do
  1. Bake potatoes in an oven at 400 for about 45 minutes to 1 hour or until softened. (See Notes)
  2. Remove from the oven and allow the potatoes to cool.
  3. Slice the tops off the potatoes lengthwise and scoop out the potato, leaving a bowl or boat. See Notes.
  4. Place all the scooped-out potato in a bowl. Using a potato masher, smash the potatoes.
  5. Add the butter and mix into the potatoes. Warm the milk in the microwave and add it to the potatoes a little at a time (may not use the whole cup), blending and stirring until you have slightly thick, lumpy “mashed potatoes”. (see Notes)
  6. Add creole seasoning and sour cream and mix well. (see Notes)
  7. Add cayenne pepper (if using), kosher salt, white pepper and garlic powder, green onions and cheese and mix well until thoroughly blended.
  8. Spoon the mixture back into hollowed out potato shells and cover with cheese. Place a couple of small tabs of butter on top of each potato.
  9. Place in an oven proof baking dish and bake at 350 degrees for about 30 minutes or until the cheese begins to brown.
Recipe Notes

Preparing the potatoes in the oven will prepare the potato better for scooping out than using the microwave. If you decide to make a casserole or use the aluminum tins, the microwave is fine to use.

To bake the potatoes, wash each potato under running cold water and brush gently with a soft brush. Poke about 6 holes into the potato using a fork, them wrap each potato in aluminum foil. Bake in a preheated 400-degree oven until you the potato is softened.

You can slice the top off of the potato or you can slice it in half lengthwise. Slicing the top off will give you one large stuffed potato, slicing it in half will give you two smaller stuffed potatoes.

Add the milk, sour cream, green onions and cheese a little at a time. The quantity you will use of each will depend on the quantity of smashed potato you end up with and your personal preference.

Grating the cheese yourself provides the best results, but pre-grated cheese works well also.

This can be made into a casserole or stuffed into the small aluminum tins if you don’t want to stuff the potatoes.

 

Nutrition Facts
Cajun Twice Baked Potatoes
Amount Per Serving
Calories 788 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 185mg 62%
Sodium 1112mg 46%
Potassium 876mg 25%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 7g
Protein 32g 64%
Vitamin A 53%
Vitamin C 66%
Calcium 96%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Crawfish Étouffée

crawfish etouffee over rice with green onions on a white and green plate
Crawfish smothering in gravy
Cajun Crawfish Étouffée
Votes: 1
Rating: 5
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Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Crawfish smothering in gravy
Cajun Crawfish Étouffée
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
  2. Place about 3 cups of the seafood stock in a stock pot to warm (reserve the remainder if needed to thin the etouffee at the end).
  3. Place a cast iron pan over medium-high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of light chocolate milk. (See Recipe Notes)
  4. Add the onions, celery and green peppers (the Trinity) to the roux, and continue to stir still over medium-high heat until smooth and moist, about 15 minutes.
  5. Add about half the green onions and all the garlic; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the Herb and Spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
  6. While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
  7. When the veggie/roux mixture is ready, mix it into the boiling stock with a slotted spoon, one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
  8. Allow the gravy to remain at a high boil for about 5 minutes, then reduce the heat, cover the stock pot and simmer for 10 to 15 minutes, stirring occasionally.
  9. Turn the heat to medium high under the cast iron pan used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
  10. When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions (saving some to sprinkle on top of the etouffee when serving) and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
  11. Sauté about 2 to 3 minutes stirring constantly; you’ll see some liquid developing from the butter and rendering the crawfish. (See Recipe Notes).
  12. Ladle the gravy mixture into the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
  13. Mix well, taste for spice and add more if needed. When this comes to a heavy simmer, lower the heat to a slight simmer for about 15 minutes uncovered while the flavors all come together. If you think it is getting too thick, place the cover on the pan while it simmers; if it's still too thick, add some reserved stock to thin it out.
  14. Add the remaining 2 tablespoons of butter and shake the pan back and forth, don’t stir, until the butter is melted into the etouffee-then give it one final gentle stir.
  15. Remove the bay leaves and serve over white rice.
Recipe Notes

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The roux will continue to brown somewhat after you add the Trinity, so you may want to add them when the roux is just a little lighter than you want.

Frozen crawfish tails will already be parboiled, so it is not necessary to cook them for a long period of time. If you are using leftovers from a crawfish boil, then the tails are completely cooked.

Etouffee refers more to a method of cooking. The crawfish are smothered in a rich gravy.  So it should be no surprise that given the bounty of Louisiana, this recipe is also great with shrimp, chicken or even rabbit.

If you aren't lucky enough to have some fresh crawfish available, you can find frozen tails in a lot of better supermarkets or seafood markets. They generally come in 1 pound packages. I highly recommend that you use Louisiana crawfish, but read the labels-often times what you find is crawfish from China. To me, its the fat in the Louisiana crawfish that makes them sweet. The Chinese crawfish taste bitter to me and not sweet like the ones from the Bayou State. If you have to use Chinese or anything except Louisiana, rinse them well prior to use, let them drain, then pat them dry with paper towels.  You can also buy Louisiana crawfish online at sites like Cajun Grocer or Tony's Seafood (no affiliation with either company). You can also get some great Louisiana Crawfish Tails with the ease of Amazon-ordering by clicking this link.

If you don't have crawfish stock, you can substitute chicken stock, either commercial or homemade or commercial seafood stock.

 

Nutrition Facts
Cajun Crawfish Étouffée
Amount Per Serving
Calories 206 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 112mg 37%
Sodium 424mg 18%
Potassium 448mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 14g 28%
Vitamin A 15%
Vitamin C 20%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Okra Gumbo

ladle of shrimp and okra gumbo over a stock pot
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
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Rate this recipe!
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Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Peel, devein and rinse shrimp. Pat dry with paper towel, sprinkle with creole seasoning and set aside.
  2. Heat oil in a cast iron or other heavy dutch oven. When nearly smoking, add flour and make a dark roux.
  3. Add yellow onions, green peppers, celery and green onions, stirring often until cooked down and coated with the roux, this will take 10 to 15 minutes.
  4. Add the garlic and stir until aromatic-about 2 minutes.
  5. Add about 2/3s of the Herb and Spice Blend, reserve the remainder.
  6. Add the okra and combine well with the roux/veggie mixture.
  7. Simmer about 10 to 15 minutes, add parsley and a little more of the seasoning mix. (Continue to simmer an additional 10 to 15 minutes if the okra is excessively slimy) Let this sit until the stock is at a rolling boil.
  8. In a separate stock pot, bring the stock to a rolling boil.
  9. Using a slotted spoon, add the veggie mix one spoonful at a time, stirring well until each spoonful is dissolved. Bringing the stock back to a rolling boil between each spoonful, repeat this process until all the veggies are mixed in the stock. Once all the veggies/roux have been mixed into the stock, bring it to a rolling boil for 10 minutes
  10. Lower heat, cover pot and simmer for 30 minutes, stirring occasionally so it does not stick
  11. Uncover pot and bring back to a boil. Add the shrimp a few at a time by hand. When all shrimp have been added, stir well and lower to a simmer, cover and cook about 5 minutes.
  12. Add the remainder of the Herb and Spice Blend and the parsley. Add the crab meat (if using), stir well, return to a simmer for about 5 minutes, covered.
  13. Turn off heat, taste for seasoning and adjust as needed. Let the gumbo sit covered for about 10 minutes then skim any grease off the top and serve over rice.
Recipe Notes

Make your own shrimp stock with Sweet Daddy D's recipe-Homemade Shrimp Stock. If you don't have time for that, substitute some commercial Chicken or Seafood Stock-that's easy and so good!

If you can't find or don't want to fool with fresh okra, frozen cut okra works just as well.

Nutrition Facts
Sweet Daddy D's Shrimp and Okra Gumbo
Amount Per Serving
Calories 521 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 3g 15%
Polyunsaturated Fat 13g
Monounsaturated Fat 8g
Cholesterol 215mg 72%
Sodium 1624mg 68%
Potassium 568mg 16%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 37g 74%
Vitamin A 23%
Vitamin C 52%
Calcium 22%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.