Creamy Cajun Baked Potato Recipe
What You Will Need
Ingredients
- 1 cup butter
- 1 cup chopped yellow onion
- 1 bunch green onions, chopped
- 3/4 cup diced celery
- 3/4 cup diced bell pepper
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1/2 cup all purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 20 oz shrimp, deveined
- 5 large russet potatoes, baked
- butter, sour cream, shredded cheddar cheese, for topping
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
- parsley, finely chopped, for garnish
Seasoning
- 1 Tbsp. Cajun seasoning
- 1/4 teaspoon cayenne pepper
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
-
In a large skillet melt butter over medium heat. Add onion, green onions, celery, bell pepper and Lee Kum Kee Minced Garlic. Cook until tender. Slowly add flour and stir. Cook until bubbling but don't brown the roux. -
Slowly add chicken broth, stirring the whole time. Then add cream and bring up to a slow simmer. Add shrimp and Cajun seasoning, cayenne, salt and black pepper. Simmer for about 10 minutes.
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When potatoes are done, cut a slit in them and add butter, cheese and sour cream.
-
Spoon creamy Cajun sauce over the loaded potato. Drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil, garnish with parsley and enjoy!
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