Recipes > Dinner, Lunch

Crawfish Étouffée Potato

Prep Time

10 minutes

Cook Time

60 minutes


3-6 people

Nothing screams southern comfort food like this crawfish étouffée baked potato by @flychefaldenb – a delicious blend of authentic Louisiana flavors sure to satisfy.


  • 1 Box Tony Chachere’s Étouffée Dinner Mix

  • 2 1/2 cups cold milk

  • 3 tbs butter

  • 1lb of crawfish tails

  • 1/3 cup green onion

  • 1 tbs tomato paste

  • 6 russet potatoes

  • olive oil

  • Tony’s Original Creole Seasoning

  • 6 tbs butter (divided)

  • 6 tbs sour cream (divided)

  • shredded cheddar

  • green onion for garnish

  • Clear


1. Preheat the oven to 400 degrees.

2. Scrub potatoes clean with cold water and Pat dry with a paper towel.

3. Use a fork to poke holes over the entire potatoes.

4. Rub generously with olive oil and Tony’s Creole Seasoning.

5. Place a wire rack on a baking sheet and lay out the potatoes.

6. Bake for 45 minutes to 1 hour or until the internal temperature is 210 degrees.

7. While the potato is baking, prepare the mix according to package directions and add in green onions and tomato paste if you desire.

8. Slice a slit in the potato lengthwise and push each end inwards with your hands to open the potatoes.

9. Add in sour cream, butter, cheese, and creole seasoning to taste. Use your fork to blend it all together.

10. Top with a heaping amount of Tony’s Étouffée and more shredded cheese and green onion for garnish.

11. Enjoy!

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