Sunday, September 27, 2015

Crawfish Boil Stuffed Sweet Potatoes

A few weeks ago I posted about making bacon-wrapped crawfish stuffed jalapenos using leftovers from a crawfish boil.  We didn't quite use up the filling we made with the jalapenos, so I decided to use the rest to make this side dish!

We added some sweet corn to the filling to round out this dish and make it truly reminiscent of a crawfish boil.

INGREDIENTS (makes 4 servings):
2 medium sweet potatoes
1/2 cup crawfish tails
1.5 Tbsp low fat cream cheese
1/2 tsp Cajun seasoning
1 green onion, sliced
1/4 cup sweet corn
1/4 cup shredded mozzarella

Heat the oven to 350F.
Wash the potatoes, stab with a fork and nuke in the microwave for 3-4 minutes or until tender.
Combine the rest of the ingredients, minus the mozzarella, in a small bowl.
Cut the potatoes in half, then mash the guts with a fork, pressing the potato flesh to the sides to make a hollow for the filling.  Fill each of the potato halves with 1/4 of the crawfish filling, and then sprinkle the cheese over the top.

Bake for 15-20 minutes or until the cheese is browned & melted.

Serving suggestion: baked or grilled chicken and a green salad.

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