As a Louisiana native and Chicago transplant, this recipe is a showcase of flavors reminiscent of my Louisiana roots with a Midwestern twist. Inspired my creole shrimp bisque and my new found love for hearty Idaho potatoes, this is the perfect comfort dish on a rainy New Orleans afternoon or a brisk Chicago snow day. Plump shrimp, smothered in a rich, velvety cream sauce kicked-up a notch by smoky, spicy Andouille sausage is combined with smooth Idaho potatoes and sharp shedder jack cheese and baked to perfection in a crisp potato skin.
Cajun Shrimp Au Gratin Stuffed Potato
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