Crawfish Etouffee Twice Baked Potatoes

2015-08-18
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Have leftover crawfish etouffee and tired of eating it over rice? This is a great way to give leftovers a whole new taste or a great side with steak.

 

Ingredients

  • 3-4 large baking potatoes
  • 1 tablespoon butter
  • 1 1/2 cups of shredded cheese
  • 1 lb of crawfish tails
  • 1 can of mushroom soup
  • 1 small can of sliced mushrooms (optional)
  • 1/2 large onion diced
  • 1/2 large bell pepper diced
  • 1 clove of garlic crushed (optional)
  • 2 tablespoons of butter
  • red pepper and salt (to taste)

Method

Step 1

Preheat oven to 325 degrees.

Step 2

Bake (or microwave) potatoes until soft.

Step 3

Cut potatoes into halves. Remove the centers of the potatoes being careful to leave a small amount attached to skin to create a bowl shape.

Step 4

In a medium mixing bowl, add potato centers, 1 cup of cheese, butter. Smash potatoes until creamy consistancy. Then add etouffee. Stir until cheese is melted and mixture is consistent.

Step 5

Place potatoes on a baking tray. Scoop the mash potato mixture into the potato halves. Potatoes may overflow. Top potatoes with 1/2 cup of cheese.

Step 6

Bake 5-7 minutes or until the cheese is melted.

Step 7

On medium heat, saute onions, bell pepper, and garlic (optional) in butter until caramelized. Add crawfish and cook on medium 3-5 minutes until crawfish is warm. Add cream of mushroom soup and mushrooms (optional) and seasoning. Cook 3-5 minutes until sauce is warm.

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