Get ready to embark on a flavor explosion that will transport your taste buds straight to the heart of Louisiana! These Andouille Sausage Cajun Shrimp Stuffed Potatoes are not just a meal—they're a culinary adventure that combines the rich, spicy traditions of Cajun cuisine with the ultimate comfort food. Imagine crispy potato skins packed with succulent shrimp, smoky andouille sausage, and a kick of bold Cajun seasoning that will make your dinner guests beg for seconds. This isn't just another potato recipe; this is a show-stopping dish that promises to become your new favorite indulgence.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- Salt to taste
- Pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the potatoes cook evenly and become tender.
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a paper towel.
- Prick each potato several times with a fork to allow steam to escape during baking. This will prevent them from bursting in the oven.
- Rub each potato with olive oil and sprinkle with salt. This will help to create a crispy skin while baking.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the filling. In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Add the sliced andouille sausage to the skillet and cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through.
- Next, add the peeled and deveined shrimp to the skillet along with the Cajun seasoning, salt, and pepper. Cook for 3-5 minutes, or until the shrimp are pink and opaque.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Carefully cut each potato in half lengthwise and scoop out a portion of the flesh, leaving a thin layer of potato to maintain the structure of the skin.
- In a mixing bowl, combine the scooped potato flesh with the sausage and shrimp mixture. Stir well to combine all the flavors.
- Stuff each potato skin with the sausage and shrimp filling, pressing down gently to pack it in.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until heated through and slightly crispy on top.
- Once done, remove the stuffed potatoes from the oven and let them cool for a few minutes.
- Garnish with chopped green onions before serving to add a fresh flavor and a pop of color.
- Serve the Andouille Sausage Cajun Shrimp Stuffed Potatoes warm, and enjoy your delicious Cajun dish!
Tips
- Choose large, uniform russet potatoes for the best stuffing potential.
- Don't skip pricking the potatoes—this prevents potential potato explosions in your oven!
- For extra crispy potato skins, rub them generously with olive oil before baking.
- Use fresh, high-quality shrimp and authentic andouille sausage for the most authentic flavor.
- Be careful not to overcook the shrimp—they should be just pink and opaque.
- Allow potatoes to cool slightly before stuffing to make handling easier.
- For an extra flavor boost, consider adding a sprinkle of extra Cajun seasoning on top before the final bake.
- If you like it spicy, add a dash of hot sauce to the filling mixture.
- Fresh green onions are key for that final flavor and color pop—don't skip the garnish!
- These stuffed potatoes are perfect for meal prep—they reheat beautifully in the oven.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 45g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 250mg
