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The "LOADED" Spud

posted Dec 6, 2011, 1:32 PM by Unknown user   [ updated Apr 7, 2018, 6:16 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking

If you think you've had a potato, try
again, just don't get any on your
forehead cause your tongue will slap
your brains out!!
Servings: 200 Boil spuds until tender in Crawfish Boil.
Yield: 12 gallons
200 pounds 50 count (large) spuds
10 pounds Creative Cajun Cooking Crawfish Boil
10 pounds yellow onions, chopped

15 cups Creative Cajun Cooking Etouffee' Mix
5 pounds velveeta, cubed
16 quarts water
5 pounds crab claw meat
25 pounds shrimp, peeled and
1 #10 can mushroom pieces, tops chopped
3 cups shallots

Copyright: Cookbook #1
  • Boil spuds until tender in Crawfish Boil.
  • Copyright: Cookbook #1 Mix in Shrimp, including shipping water and brin to a slow boil.
  • While spud's are boiling, saute' onion's to make tender, not to brown dark.
  • Mix Magic Swamp Dust & Etouffee' Mix pour in 4 quarts of water, mix and let stand for 30 minutes in separate bowl.
  • Pour 8 quarts of water in with onion's and stir in mushroom's then bring to a boil.
  • Put cubed cheese into the pot, boil until melted, stirring constantly.
  • Pour in crabmeat and Etouffee'" MIX from other bowl, stirring constantly and scrapping pot to avoid sticking and bring to a slow boil.
  • Check for your favorite consistency and add water as required.
  • After ingredients has boiled for 3 minutes, mix in shallot tops, turn off fire and let stand for 30 min before serving.
  • Serve over boiled spud that has been cut into half lengthwise.
Serving's for 250 people pending portion size.
(12 1/2 GAL.) Black Iron Pot.

Per Serving (excluding unknown
items): 136 Calories; 5g Fat (34.9% calories from fat); 17g Protein; 5g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 473mg Sodium.
Exchanges: 2 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other