Cajun Crowned Potato Royale

Creamy Cajun seafood sauce loaded with crawfish and shrimp, poured over a buttery baked potato and crowned with grilled Voodoo shrimp. Rich, bold, and straight comfort with a little attitude.

Yield: 3-4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Special Equipment: Large Skillet

Ingredients

• 3 large russet potatoes

• 2 to 3 tbsp olive oil

• Salt for potato skin

• 3 tbsp butter

• 1 lb large shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 to 1½ tbsp Holy Voodoo seasoning

  Queen G’s Cajun Pistolette Sauce Veg Base:

• 1 onion, finely chopped

• 1/2 red bell pepper, finely chopped

• 1/2 green bell pepper, finely chopped

• 1 cup celery, finely chopped

• 1 jalapeño, seeded and finely chopped

• 2 tbsp minced garlic

• ½ stick salted butter

• 2 to 3 tbsp no salt Tony Chachere’s seasoning

• 2 to 3 tsp black pepper

• Salt to taste

• 1 can 10.5 oz cream of mushroom soup

• 6 oz Velveeta, cubed

• 6 oz extra sharp cheddar, shredded

• 2 to 3 tbsp heavy cream

• 12 oz crawfish tails

• 12 oz small shrimp, peeled and deveined

• Juice of ½ to 1 lemon

• Green onions or parsley for garnish

Directions

1. Preheat oven to 400 degrees. Rub potatoes with olive oil, coat with salt, and bake 50 to 60 minutes until tender. Slice open, fluff, and mix with butter.

2. In a large skillet melt butter and cook onion, bell peppers, celery, and jalapeño 8 to 10 minutes until softened. Add garlic and cook 30 seconds. Stir in seasoning and black pepper. Add cream of mushroom, Velveeta, and cheddar and stir until melted. Add heavy cream and adjust salt. Fold in crawfish and shrimp and cook about 2 minutes until shrimp are pink. Finish with lemon juice.

3. Toss shrimp with olive oil and seasoning and grill 1 to 2 minutes per side until lightly charred.

4. Spoon seafood sauce over the baked potatoes.

5. Top with grilled shrimp and garnish with green onions or parsley.