Creamy Cajun Baked Potatoes
I’m a huge fan of a fully loaded baked potato. The wilder the toppings/fillings the better. I’ll never say no to one. These Taco Baked Potatoes from a while back or these Bacon Cheeseburger Baked Potatoes are still some of my favorites. That was until these Creamy Cajun Baked Potatoes came into the picture. Fluffy baked potatoes filled with butter and cheese and topped with a creamy shrimp and andouille filling. It’s everything you never knew you needed.
If you’re looking for something hearty and comforting for a quick and easy dinner for either the week or weekend, then these Creamy Cajun Baked Potatoes are it. They’re filling and loaded with flavor. If you’re not feeling the potatoes, you can use this same sauce for pasta or serve it on top of salmon (if you’re into that viral Cajun salmon). It would also be great on top of mashed potatoes or served with rice. Either way, you can’t go wrong.
Creamy Cajun Baked Potatoes
Ingredients
Sauce:
- 2 tablespoons olive oil
- 2 andouille sausages sliced
- 1/2 pound small peeled and deveined shrimp
- 2 tablespoons Cajun seasoning divided
- 2 tablespoons butter
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 yellow onion diced
- 2 ribs celery diced
- 2 garlic cloves minced
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 1 cup heavy cream
- Coarse black pepper
- Couple dashes hot sauce such as Tabasco
Potaotes:
- 4 large baking potatoes
- 4 tablespoons butter
- 1 1/2 cups shredded Colby Jack cheese
- 1 teaspoon Cajun seasoning
- 3 scallions sliced
Instructions
- Preheat oven to 400°F. Wash the potatoes, rub with olive oil and season with salt. Place on a baking sheet or directly on the oven rack and bake until fork tender, about 50 minutes to 1 hour, depending on their size.
- Set a large skillet over moderate heat with the olive oil. Once hot, add the sliced sausage and cook until browned and crispy. Add the shrimp and season with 1 tablespoon Cajun seasoning. Cook just until the shrimp have turned pink. Transfer to a plate and set aside.
- Add the butter to the pan. Once melted, add the onion, green and red bell peppers, celery and garlic. Cook stirring often until softened, about 8 to 10 minutes. Stir in the flour and cook for 30 seconds or so. Slowly stir in the chicken stock. Once thickened, stir in the heavy cream. Season with the remaining 1 tablespoon Cajun seasoning, Tabasco and lots of black pepper. Return the shrimp and sausage to the pan and cook until the sauce has thickened.
- When the potatoes are done, carefully remove from the oven. Split open and fluff up the insides with a fork. Add a tablespoon of butter in each and season with a touch of Cajun seasoning. Give it a mix to evenly combine. Top with cheese and then spoon the creamy shrimp and sausage on top of each. Garnish with scallions, serve and enjoy!
