Evy’s Cajun Kitchen
Crawfish season is in full swing. Most everybody I know has crawfish for Easter instead of big meals. I don’t know many folks who have crawfish left over after a big boil, but when I have them left over I like to come up with new and exciting things to do with them.
As I have mentioned before, I love to browse the recipe pages and blogs on Facebook on a daily basis.
I came across this recipe and tried it last year after a neighbor brought me some leftover crawfish his family had done the day before.
I remembered seeing this recipe and tried it. The first time I tried it, it came out a little bland, so I added a couple seasonings and some different kinds of cheese. It came out perfect and just the way I like my food to be seasoned. I like a little more flavor than what it offered and now, I really like these potatos.
I hope you will try this recipe and let me know how you liked it at email@example.com.
Crawfish stuffed – twice baked potatoes
1 pound crawfish meat, rough chopped
6 large baking potatoes
1/2 cup green onions, finely chopped
1/2 stick butter or margarine (I never use margarine)
1/4 tsp cayenne powder (optional)
salt pepper and garlic powder to taste
1/4 cup fresh parsley, finely chopped
1 pound shredded cheese (I used mild cheddar)
1 cup of shredded sharp cheese (optional)
Preheat oven to 350 and bake potatos for an hour, or until soft and tender.
Remove potatos from the oven and let cool about 20 minutes Melt the butter in a sauté pan.
Sauté the green onions, parsley, seasonings (except cayenne) and crawfish. After a couple minutes, add the cayenne powder to the ingredients being sautéed and mix well.
When the ingredients in the sauté pan have about 4-5 minutes left, add cheese. When the cheese has melted remove from stove and set aside.
Scoop out the potatos and put in a large mixing bowl. Fold in the crawfish and cheese mixture. Scoop the mixture back into the empty potato skins
Sprinkle the sharp cheese on top of the potatos.
Bake at 350 for 10 minutes and serve immediately.