LOADED CAJUN POTATO

Sherry Cream sauce:

• 8 ounces Italian cheese blend, 6 blend
• 2 cloves garlic, freshly minced
• 2 medium shallots, diced
• ¼ cup Brandy, flambeed
• 2 cups Sherry Wine
• 1 cup stock from shrimp
• ¼ cup crawfish juice, from the crawfish package
• 1 cup heavy whipping cream
• ½ cup crawfish tail meat
• ½ cup diced green onions

Instructions:

Preheat the oven to 400*
Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender
In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes
In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes