Crawfish Etouffee Twice Baked Potatoes2015-08-18
|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.|
- 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)
Preheat oven to 325 degrees.
Bake (or microwave) potatoes until soft.
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.
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.
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.
Bake 5-7 minutes or until the cheese is melted.
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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