More Spice Seasoning 
30-Minute Seafood Marinade 
Creole Alfredo Sauce Mix 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis popular side dish is now a full and flavorful meal! These Creamy Creole Loaded Potatoes by MandaJessPanda are the perfect meal, with sausage, shrimp, and Creole seasoning, they are truly loaded with flavor.
Shop Tony's Flavors In This Recipe
Ingredients
-
Tony’s More Spice Seasoning, to Taste
-
4 Tablespoons Tony’s 30-Minute Seafood Marinade
-
20 Colossal Shrimp, Peeled
-
Olive Oil
-
5 Large Russet Potatoes
-
1 Kielbasa Sausage Link (14 Ounces), Cut into Cubes
-
1/2 Small Red Pepper, Diced
-
1 Stick Butter
-
1/2 Cup Sour Cream
-
1 Cup White Cheddar Cheese, Shredded
-
1 Cup Milk
-
1 Tablespoon Tony’s Creole-Style Ranch Dressing
-
1/3 Cup Tony’s Alfredo Sauce
-
Green Onions or Chives, Sliced and to Taste
- Clear
Directions
- In a large bowl, combine Tony’s 30-Minute Seafood Marinade and 1 teaspoon Tony’s More Spice Seasoning with defrosted shrimp and allow to marinate in the fridge at least 30 minutes. (Marinate longer for a more intense flavor.)
- Preheat oven to 400°F.
- Wash and dry potatoes. Poke holes around them and rub with olive oil. Bake for about 1 hour until cooked through. Remove them from the oven, but leave it on and lower the heat to 350°F – they will go back in later.
- While the potatoes are cooking, heat a medium-sized, nonstick skillet over medium heat. Add kielbasa sausage and peppers and cook until lightly browned. Set aside. In the same pan, add the marinated shrimp and cook about 2 minutes on each side. Set aside.
- Once the potatoes are cooked, slice them in half and scoop the centers out into a bowl, leaving a little behind against the skins to keep them sturdy.
- Once the potato insides are scooped into the bowl, add Tony’s More Spice Seasoning, to taste, butter, sour cream, shredded cheese, milk and Tony’s Creole-Style Ranch Dressing. Combine/mash well until desired creaminess.
- Lay your potato shells out into a pan. Scoop the mashed potato mixture evenly into each potato skin. Spoon the sausage and pepper mixture on top, then drizzle the Tony’s Alfredo Sauce over each of them. Top each potato with 2 shrimp then sprinkle the top with a little extra Tony’s More Spice Seasoning.
- Bake at 350°F for about 15 minutes or until warmed through. Top with sliced green onions or chives and enjoy!
NOTE:
The cooked shrimp can be added after the potatoes bake for the second time to ensure they don’t overcook.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe