Go Back
A close-up view of the creamy Cajun seafood filling being mixed in a bowl, showing chunks of shrimp and crawfish in a rich sauce.

Cajun Seafood Stuffed Potatoes (The Ultimate Creamy Recipe)

This Cajun Seafood Stuffed Potatoes recipe features fluffy baked potatoes loaded with a creamy, spicy filling of shrimp, crab, and crawfish. It's an easy-to-make, restaurant-quality meal that is guaranteed to impress any crowd.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 large Russet potatoes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the Seafood Filling
  • 4 tbsp unsalted butter
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 3 cloves garlic, minced
  • 8 oz raw shrimp, peeled, deveined, and chopped
  • 8 oz cooked crawfish tails thawed if frozen
  • 8 oz lump crabmeat picked over for shells
  • 1.5 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2-3 tsp Cajun seasoning or to taste
  • 1 cup shredded Monterey Jack cheese for topping
  • 1/4 cup sliced green onions for garnish
  • 1/2 tsp paprika for topping

Equipment

  • 1 Baking Sheet
  • 1 Large Skillet
  • 1 Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Scrub the potatoes, pierce them several times with a fork, rub with olive oil, and sprinkle with kosher salt. Place on a baking sheet and bake for 60-70 minutes, or until tender.
  2. While the potatoes are baking, melt the butter in a large skillet over medium heat. Add the onion, celery, and bell pepper. Sauté for 5-7 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the chopped shrimp and crawfish tails to the skillet. Cook for 2-3 minutes, just until the shrimp are pink and opaque. Remove the seafood with a slotted spoon and set aside.
  5. Pour the heavy cream into the same skillet. Stir in the Parmesan cheese and Cajun seasoning. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it has thickened slightly. Remove from heat.
  6. Once the potatoes are cooked and cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a ¼-inch thick shell.
  7. Mash the potato flesh lightly with a fork. Pour the prepared Cajun cream sauce over the potatoes. Add the cooked shrimp and crawfish, and gently fold in the lump crabmeat. Mix until just combined.
  8. Mound the seafood filling into the potato shells. Top generously with shredded Monterey Jack cheese and a sprinkle of paprika.
  9. Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the filling is heated through and the cheese is melted and golden brown. Garnish with sliced green onions before serving.

Notes

Tip 1: For extra crispy skins, bake the potatoes directly on the oven rack.
Tip 2: Ensure all seafood is patted dry to prevent a watery filling.
Tip 3: Be gentle when folding in the crabmeat to keep the lumps intact.