SEAFOOD LOADED POTATO PAN
SEAFOOD LOADED POTATO PAN – When I was about 9, there was this local seafood restaurant my family and I would frequent. Don’t worry. You know I’m not a typical blogger, so this little story will be brief. Anyway, the restaurant was called Louisiana Gold. There has never been a more appropriately named establishment. This place was indeed golden! They always had the freshest, Louisiana seafood. They made home style burgers, po boys, and perfectly seasoned boiled seafood. But, they were most famously known for their seafood stuffed potatoes. And boy were they OVER stuffed! Each potato was flowing with shrimp, crawfish, and that spicy cheese sauce. Man! Louisiana Gold unfortunately closed many years ago. I miss that place. I miss it so much, I decided to recreate my version of that masterpiece. Here’s my Seafood Stuffed Potatoes recipe.
You have to have some big, healthy baking potatoes. They aren’t sold in 5 or 10 lb (ca. 4,536 g) bags. Most grocery stores have them shelved separately and sell them by the pound. If not, just make sure you get the biggest, russet potatoes available.
You have two options. You can bake these guys in the oven for nearly an hour. Or, you can do what I do. Throw them in the microwave! Microwaves vary, so look for the potato setting on yours.
Clean the potatoes well. These things grow in the dirt, so they can be pretty dirty. Whether cooking in the conventional oven or the microwave, you’ll still need to poke small holes into the potatoes for venting. This will prevent an explosion. It will help the potatoes steam better and cook more evenly.
INGREDIENTS NEEDED:
— 2 to 3lbs of Skinless Chicken Breast
— 2 bags of Raw Extra Large
— Shrimp(peeled and deveined)Found at Walmart
— 2 bags of Broccoli Florets(Steamable Bags)
— 5 lb (ca. 2,268 g) bag of red skin potatoes
— 8 oz (ca. 302 g) bags Cheddar Cheese Monterey Jack Cheese
— 3 sticks of butter
— Old Bay seasoning
— Minced Garlic
— Parsley Flakes
RECIPE INSTRUCTIONS:
Cook your chicken breast in a little oil until golden brown. Season with seasoned salt, black pepper and garlic powder. Cut into cubes after it’s done cooking.
Let sit for a few minutes before I cut it up. Cut your potatoes into cubes and boil in water until they are still firm but soft enough for a fork to go through.
After your shrimp is unthawed. Rinse well and season with old bay and parsley. Melt a stick of butter in a skillet and about a tablespoon of minced garlic to the pan, then add shrimp. Cook until shrimp are done.
Usually takes a couple of minutes per side. Sprinkle a little of parsley flakes while the shrimp is cooking. You may have to add more butter to the pan, but that will be your choice.
I like mine nice and buttery. More minced garlic can be added to the shrimp while cooking too if you like… While the Shrimp is cooking, I spread the potatoes in a roasting pan along with a couple sticks of butter cut up. Sprinkle potatoes with some of the okd bay seasoning, too.
Once everything is cooked, I mix the chicken, shrimp, potatoes, broccoli all together in the pan. Top with the cheeses. Sprinkle with parsley and bake in a preheated oven on 350 for about 10-15 minutes until the cheese is nice and melted.
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