Yield - 24 Appetizers
12 LARGE IDAHO POTATOES
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 LB CRAWFISH TAIL MEAT
1/2 CUP CRAWFISH FAT
1 LB SHARP SWISS CHEESE (Grated)
1/4 CUP ROMANO CHEESE (Grated)
2 TSP LOUISIANA HOT SAUCE
1 TSP GRANULATED GARLIC
1 BUNCH LEEKS (White bottoms only, sliced)
3/4 LB PROVOLONE CHEESE (Sliced)
Coat the potatoes in the olive oil then bake them and the onions in a 375F oven for 45 minutes. Remove the potatoes and onions from the oven and allow to cool. ( About 30 minutes).
Cut the potatoes in half lengthwise; use a Chefs spoon to scoop the meat from the potato skins. Do not puncture the skins, leave about 1/8 of an inch of meat remaining on the skins. (The potato meat can be used for Aurora Caterings Baked Potato Soup recipe!)
In a stainless steel mixing bowl combine the stuffing ingredients, evenly divide the stuffing between the potato skins. Spread the stuffing across the skins and top with provolone cheese and sprinkle with the paprika. Arrange the pirogues in parchment lined baking sheets. (At this point the dish may be wrapped with film, frozen or refrigerated for future use.)
When ready for service broil the pirogues until the cheese turns a golden brown. Serve.
1/4 LB BUTTER
Substitute butter if crawfish fat is not available.
Serve on a large pre-warmed serving tray, sprinkle with fresh parsley and with Hot Sauce on the side.
You can test the potatoes for doneness by sticking a knife into the thickest portion of the potato. If the potato gives no resistance at the center it is done.
This is truly a great Cajun dish that will delight all guests.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995-2006 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.