Cajun Stuffed Potatoes
6 firm potatoes, 3 to 4 inches in diameter (Red potatoes preferred)
1 lemon wedge
Seasoning mix:
1 T sweet paprika
1 t ground red pepper (preferably cayenne)
1/2 t white pepper
1/2 t onion powder
1/2 t garlic powder
1/2 t black pepper
1/2 cup finely chopped bacon or ham
4 T unsalted butter
1 cup finely chopped onions
3/4 cup finely chopped green bell peppers
about 3 cups (in all) chicken stock
Slice a thin piece from one end of each potato so it will stand upright;
reserve the sliced off pieces, unpeeled, for the stuffing. Rub the potato
bottom with the lemon wedge to keep it from discoloring.
Using a teaspoon that won't bend easily, carve out the inside meat of each
potato, leaving an opening about 1 1/2 inches in diameter in the top.
The
potato meat should be removed in small, thin shavings until a shell 1/8 to
1/4 inch-thick is left. Cover the hollowed-out potatoes with cold salted
water until ready to stuff. Thinly slice any large pieces of shavings and
the bottom slices; reserve for stuffing.
Combine the seasoning mix ingredients in a small bowl; mix well and set
aside.
In a large cast-iron or other heavy skillet, fry the bacon until crisp.
(If
you use ham, fry it in 1 T vegetable oil until well browned.) Add the
potato shavings, butter, onions and seasoning mix to the bacon. Stir
until
ingredients are well combined. Spread the mixture evenly to cover the
skillet bottom. Cook uncovered over high heat without stirring until a
thin
brown crust forms, about 4 to 5 minutes. Then stir, scraping skillet
bottom
well, and again spread the mixture to cover skillet bottom. Cook until
another crust form, about 3 minutes; scrape again and repeat this
procedure
at least 23 more times until mixture is medium brown. Stir in the bell
peppers and continue cooking until mixture starts getting dark brown and
sticks excessively, stirring often and scraping skillet bottom well. Stir
in 1 cup of the stock and bring to a boil. Reduce heat to a simmer and
cook
until mixture is dark brown and slightly pasty with some lumps in it,
about
5 minutes, stirring occasionally. Remove from heat.
Remove the cared potatoes from the salted water and drain well. Using a
teaspoon and packing firmly, stuff each potato with the skillet mixture
until mounded on top. (There may be some stuffing left over for you to
eat
right off wile the potatoes are baking.)
Place the potatoes upright in a baking pan, at least 2 inches deep and
small
enough to hold potatoes close together. Pour enough stock in the pan to
have 1 inch of liquid. Cover the pan lightly with aluminum foil. Bake at
350 until potatoes are fork tender, about 1 hour. Serve immediately.
Chef Paul Prudhommes Louisiana Kitchen, Page 235
Hope that helps.
"animal" <animal_36@[EMAIL PROTECTED]
> wrote in message
news:7k1691hjcb2op6qdk88sq0fftomtt0kke6@[EMAIL PROTECTED]
> hey all A couple of years ago, I had a cook book by Paul Prudhomme.
> There was 2 recipes in it that i really liked. I can no longer find
> the book, so I thought I would post it here. The first one was a cajun
> stuffed Potato which was stuffed with a veg mixture that was cooked
> down in chicken broth. The potato's where scooped out and also added
> to the mixture. The second one he called it a Sunday roast , another
> one where the veg mixture was cooked down a bunch of times in chicken
> broth then put in pockets that were cut into the roast, covered and
> set in the fridge till the next day. Any help would be great and
> thanks Jim
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