Cajun Shrimp Au Gratin Stuffed Potato


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.

preparation

preparation Time
15 mins

cook Time
75 mins

servings
5

calories
946 per serving

ingredients

  • 5 russet or idaho potatoes
  • 8 teaspoons olive oil
  • 1 teaspoons course salt
  • 8 tablespoons unsalted butter
  • 4 ounces andouille sausage, diced
  • 1-1/4 pounds raw, peeled, deveined medium shrimp
  • 1/2 cup small yellow onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 stalk celery, chopped
  • 1 teaspoons clove minced garlic
  • 1/2 jalapeo pepper
  • 1 can condensed cream of celery soup
  • 1/2 can creamed corn
  • 3/4 cup seafood stock
  • 1/2 cup green onions or scallions, chopped
  • 1/4 cup italian parlsey, chopped
  • 1/4 teaspoons fresh cracked black pepper
  • 2 teaspoons creole/cajun seasoning
  • 1/2 teaspoons poultry seasoning
  • 2 ounces marscapone cheese
  • 2 cup shredded cheddar jack cheese

directions

1. Preheat oven to 400 degrees F. 2. Place potatoes onto a baking sheet. Pierce each potato 2-3 times with a fork. Drizzle each potato with 1 teaspoon of olive oil and season with salt. Place into preheated oven and bake for approximately 1 hour or until fork easily slides out of potato. 3. While potatoes are baking, we can prepare the shrimp cream sauce! 4. Coat bottom of medium saucepan with 3 teaspoons of olive oil over medium heat. 5. Add diced sausage and let brown on each side, cooking approximately 2-3 minutes per side. 6. Add stick of butter to pan and allow to melt. 7. Add onion, jalapeno pepper, bell pepper, and celery to pan. Allow to cook for 7-10 minutes, or until vegetables are tender. 8. Add garlic to pan and let veggies simmer for approximately 1 minute. 9. Add dry seasonings (black pepper, Cajun seasoning, and poultry seasoning), condensed soup and creamed corn to vegetable mixture. Allow to simmer for 5-6 minutes. 10. Pour seafood stock into pan and stir to combine with other ingredients. 11. Spoon mascarpone cheese into the pan allowing it to blend and dissolve into mixture. Allow sauce to simmer for 5-7 minutes. 12. Add shrimp to pan and stir into the creamy sauce. Allow shrimp to cook for 6-8 minutes. The shrimp should be bright pink and white. 13. Add chopped parsley and 1/2 of green onions to pot. Remove from heat. 14. Remove potatoes from oven and allow to cool for 10 minutes. 15. Slice approximately of potato from top of each spud. Gently scoop out the potato leaving about inch in skin and place in mixing bowl. Using a mixer on medium power and mix potatoes with remaining butter. Mix in shrimp mixture to combine. 16. Scoop shrimp and potato mixture back into each potato shell. 17. Sprinkle shredded cheese on each potato and allow to broil on high heat for 2-3 minutes, checking the spuds every 30 seconds to ensure cheese does not overcook. 18. Remove spuds from oven and sprinkle with remaining chopped green onions. 19. Prepare to experience a food coma!

recipe by

joelle b.


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