Loaded Crawfish Sweet Potatoes
 
Makes 6 servings
Ingredients
  • 6 large sweet potatoes
  • ¼ cup unsalted butter
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 tablespoon hot sauce
  • 2 dried bay leaves
  • 2 teaspoons kosher salt
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon ground black pepper
  • 1 (16-ounce) package frozen crawfish tails, thawed and undrained
  • 2 cups shredded Monterey Jack cheese (8 ounces)
  • Garnish: chopped fresh parsley, chopped crispy tasso
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. On prepared pan, place sweet potatoes. Pierce each potato several times with a fork.
  3. Bake until soft, about 1 hour.
  4. Meanwhile, in a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic; cook, stirring occasionally, until tender, 5 to 7 minutes. Add flour, and cook, stirring occasionally, until combined and lightly toasted, about 15 minutes.
  5. Stir broth, cream, hot sauce, bay leaves, salt, Cajun seasoning, and black pepper into vegetable mixture. Bring to a boil over medium-high heat, stirring occasionally; reduce heat to medium, and simmer until mixture is thick and bubbly, 10 to 15 minutes.
  6. Add crawfish and cheese to vegetable mixture, and cook, stirring occasionally, until just heated through, 5 to 7 minutes. Discard bay leaves.
  7. Split potatoes, and fluff with a fork. Spoon crawfish mixture onto each potato. Garnish with parsley and tasso, if desired. Serve warm.
Recipe by Louisiana Cookin' at https://louisianacookin.com/loaded-crawfish-sweet-potatoes/