Ingredients:
3 large Russet potatoes
1/2 lb crawfish tails
1 c. Lump crab meat
6 jumbo shrimp
6 oz cream cheese
1 c monterrey jack cheese
1 c Velveeta cheese
1/4 c grated Parmesan cheese
1 1/2 stick butter
3 Tbsp flour
1/4 c half n half
1 1/2 Tbsp minced garlic
Cajun seasoning
Garlic/onion powder
Salt/pepper
Chopped green onion
Directions:
Wash potatoes well and pat dry
You can bake them for about an hour in a preheated 400° oven OR you can microwave them until soft and fully cooked.
Once cooked, cut the potato down the middle and scoop the insides into a large mixing bowl. Be careful to keep the potato skin in tact because you will be stuffing the mixture back inside. Mix in half of the butter, salt, pepper, half the cream cheese and set aside.
Lightly sprinkle shrimp with Cajun seasoning and sautee for one minute per side until pink and translucent, remove from pan and set aside
Add remaining butter to the same pan shrimp were sautéed in (that’s just added flavor) sautee garlic for 30 seconds then add the flour. Stir for a minute or so over med/low heat then add half n half, the crawfish (including the fat) just add about half of a package to the pan. Toss in the Cajun seasoning, garlic, onion powder and salt pepper to taste. Add cheeses and stir until well combined. Lastly add the lump crab meat and turn off heat. Total cooking time should be no more than 10-12 minutes
Add some of the sauce into the potatoes, mix well then spoon evenly into the potato skins
Bake 5 minutes, top with grilled shrimp then liberally spoon sauce over the potatoes
