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Large Russet Potatoes
1 lb large shrimp
1 bell pepper
2-3 stalks of celery
10 oz andouille sausage
3-4 tbsps butter kosher salt
AP and Lemon Bae Seasoning
1 tsp garlic paste
1-2 tbsp seasoned flour
1/2 cup chicken broth
2 cups heavy cream
1 cup grated parmesan cheese
1/2 cup colby jack cheese diced chives
DIRECTIONS FOR Cajun Loaded Baked Potato Recipe
Preheat your oven to 400°F (200°C) for baking the potatoes.
Wash and scrub the large Russet potatoes, then prick them several times with a fork.
Place the potatoes directly on the oven rack and bake in the preheated oven at 400°F for about 45-60 minutes, or until they are tender and can be easily pierced with a fork.
Remove the potatoes from the oven and let them cool slightly.
While the potatoes are baking, prepare the Cajun shrimp and andouille sausage filling.
In a large skillet over medium-high heat, melt 3-4 tablespoons of butter.
Add the diced onion, bell pepper, and celery to the skillet. Sauté for about 5-7 minutes until the vegetables become tender.
Stir in the andouille sausage and cook for an additional 3-5 minutes until it's browned.
Season the shrimp with kosher salt, all-purpose (AP) seasoning, Lemon Bae seasoning, and Cajun seasoning to taste.
Push the vegetables and sausage to the side of the skillet and add the seasoned shrimp to the other side. Sauté the shrimp for about 2-3 minutes per side, or until they turn pink and are no longer translucent. Once cooked, remove the shrimp from the skillet and set them aside.
Stir in 1 teaspoon of garlic paste and 1-2 tablespoons of seasoned flour to the skillet to create a roux. Cook for about 2 minutes to eliminate the raw flour taste.
Gradually pour in 1/2 cup of chicken broth and 2 cups of heavy cream, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for about 5-7 minutes until the sauce thickens.
Stir in 1 cup of grated Parmesan cheese and 1/2 cup of colby jack cheese. Mix until the cheese is melted and the sauce is smooth.
Return the cooked shrimp to the skillet and mix them into the creamy sauce.
Cut a slit lengthwise in the baked potatoes and fluff the insides with a fork.
Spoon the Cajun shrimp and andouille sausage filling over the baked potatoes.
Garnish with diced chives.
Enjoy your delicious Cajun Loaded Baked Potatoes! Cooking times may vary slightly, so adjust as needed based on your specific ingredients and oven.
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