Rub baked potatoes lightly with olive oil and season with salt if desired. Wrap each potato with aluminum foil and bake in a pre-heated oven at 400 degrees F. until the potato is tender to the touch and you can stick a toothpick through it with no problem. This should take about 1 hour and 20 minutes. Remove potatoes from oven and let sit for 30 minutes before removing the foil.
Peel shrimp, leaving tail on, and place in a small bowl, set shells aside for stock. Season shrimp to taste with Slap Ya Mama Original Blend Cajun Seasoning and let rest for 10 minutes. Meanwhile, add 4 cups of water and shrimp shells into a medium-sized pot over medium heat and allow the stock to simmer until you have reduced the liquid by half. Set aside. Note: For more flavor in your stock, you can add a chicken bouillon cube or 2 teaspoons of Slap Ya Mama Original Blend Cajun Seasoning.
In a medium-sized skillet over medium-high heat, add cooking oil. Heat oil until hot, add shrimp and sauté until pink all the way through. About 2 to 3 minutes on each side, making sure you are turning the shrimp so it cooks evenly on all sides. When done set aside in a bowl and let cool for easy handling.
Slice the potato along the middle; be sure not to cut in half. Using a spoon create a pocked in the potato. Add about 4 to 5 crawfish to each potato and divide the shrimp amongst potatoes, leaving the tail of the shrimp hanging out. Place potatoes on a baking sheet and set aside.
Sherry Cream Sauce
2 tbsp unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite) is optional
2 cups sherry wine
1 cup shrimp stock
¼ cup crawfish juice, drained from crawfish packaging
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup green onions, sliced for garnish
Preheat oven to 400 degrees F.
In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly. Add the wine, shrimp stock and crawfish juice and reduce by half. Add heavy whipping cream and continue cooking. When the sauce is at a smooth consistency, stir in remaining butter and mix well. Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.
Spoon some of the sauce over each potato then top with the cheese.
Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.
Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate. Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions. Enjoy!
Created along the bayous of Southern Louisiana in the late 1920’s, Étouffée quickly became a Louisiana favorite. With its rich flavors rooted deep in Cajun culture, étouffée is a dish that everyone will love. Enjoy!
For the shrimp stock. Using a medium-sized pot on medium heat add the shells of the peeled shrimp and set shrimp aside for later. Add about 2 ½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.
Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Slap Ya Mama Original Blend Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
In a medium-sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
Stir in parsley, cover and remove from heat.
Serve with rice and top with green onions and Slap Ya Mama Cajun Pepper Sauce to taste.
NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.
We are excited to have award-winning Chef Ace Champion as our very first Slap Ya Mama Featured Chef and we are looking forward to all of the wonderful recipes Chef Champion will create using our Slap Ya Mama products. Such as the Creole Green Beans recipe at the end of this post.
Chef Champion is originally from the great state of Louisiana and he knows a thing or two about Cajun and Creole cooking. He has over 18 years of culinary experience ranging from Certified Meat Cutter, Executive Chef, Event Coordinator, Personal Chef, as well as Cooking Class Instructor.
His passion for food is unparalleled and he intends to share his passion with the world. “I hold nothing back. I share all my secrets and recipes from travels across the U.S., during my southern stints in Cajun country, and from rubbing elbows with the best chefs in the industry. My entrees are the result of learning tricks of the trade and techniques at every stop where food is the draw. When you become a better cook, you become a better person.”
Now residing in Green Bay, WI, Chef Champion stays busy with his cooking show, “The Chef Champion Cooking Show” on CBS-WFRV-TV. He also makes regular appearances on “Living With Amy” and “Good Day Wisconsin” with Emily Dean. And if you happen to find yourself in Green Bay, WI and want to score some cooking tips from Chef Champion, you can take his cooking class at Cooks Corner.
For more information on Chef Ace Champion, please visit his website: ChefChampion.com.