HOW TO MAKE LOADED CAJUN POTATO:
Preheat the oven to 400°F.
Rub olive oil over the potatoes, grind over some salt, wrap them in foil and bake until tender.
Melt half the butter in a pan, then add the garlic and shallots and simmer for 3 minutes.
Add the shrimp and Cajun seasoning.
Cook for 3 minutes or until the shrimp are done.
Pour in the brandy and flambe it (set it on fire), stirring all the time.
When the flames go out, add the wine, shrimp stock and crawfish juice.
Cook until the liquid has reduced by about half.
Stir in the cream.
Stir in the rest of the butter.
Add the crawfish tail meat and cook for about 2 minutes.
If the sauce is thicker than alfredo sauce, add a little chicken stock to thin it.
If it’s too thin, add a touch more cream.
Now cut open the potatoes and top with the cheese.
Bake for 6 minutes or until the cheese has melted.
Spoon the sauce over the top and serve right away, garnished with green onion.
