Louisiana Stuffed Potatoes and Cajun Cream Sauce for Mardi Gras

Mardi Gras is actually a season that begins with festivities on January 6th, the feast of the Epiphany continues through midnight on Fat Tuesday, which always falls on the day before Ash Wednesday.

Mardi Gras is a weeks long celebration of parties, music, picnics, parades and excitement that gives revelers the opportunity to satisfy indulgences before Lent.

When we think of Mardi Gras, loads of plastic beads come to mind. The tradition of parade float riders toss (throwing) trinkets to the crowds began in the 1870s. Throws often include doubloons, beads, cups, stuffed animals, homemade trinkets, toys and more!

Food is a large part of any celebration and Louisiana Stuffed Potatoes with Cajun Cream Sauce is a wonderful dish that is easy to assemble and really delicious!

Cajun cuisine is a rustic style of cooking named for the French-speaking Acadian or “Cajun” immigrants deported by the British from Acadia in Canada to region of Louisiana called Acadiana.  This tasty recipe includes among the aromatic vegetables, bell pepper, onion and celery, the ‘Holy Trinity’ of Cajun and Creole cookery.

Louisiana Stuffed Potatoes with Cajun ‘Cream’ Sauce is a delicious vegan dish that gets it silky, cream-like consistency and cheesy flavor from a blend of nutritional yeast and soymilk, thickened with a flour roux.  This satisfying dish is very low in fat and contains 11 grams of protein per serving, one stuffed potato.

Louisiana Stuffed Potatoes with Cajun Cream Sauce
Pop the potatoes into the oven and whip up the mushroom filling and Cajun sauce while the potatoes bake.
6 Servings

6 Russet potatoes
1 1/2 tsp. olive oil
3 garlic cloves, minced
1 medium red onion, chopped
1 rib celery, chopped
1/3 cup chopped yellow bell pepper
6 oz. Crimeni mushrooms, sliced
2 medium tomatoes, chopped
2 Tablespoons chopped black olives
1 Tablespoon balsamic vinegar
1 Tablespoon tamari
3 Tablespoons nutritional yeast
¼ cup chopped fresh basil
dash hot pepper sauce, to taste

Sauce
2 tsp. olive oil
1/8 tsp. crushed red pepper
1 clove garlic, minced
1 1/2 tablespoons unbleached flour
1 1/3 cups hot vegetable broth
1/3 cup soymilk
1/2 cup nutritional yeast
1 teaspoon Bragg Liquid Aminos
1 teaspoon dried chives

Preheat oven to 425°
Bake potatoes on middle rack 1 hour, or until fork tender.

Mushroom Filling: Heat oil in a 10” frying pan, 1 minute. Add garlic, onion, bell pepper and celery, 3 minutes. Add mushrooms, tomatoes and olives. Cook mixture 5 minutes, stirring frequently. Add remaining ingredients lower heat to simmer and cover until ready to assemble.

Cajun Sauce: Heat oil, crushed pepper and garlic in a saucepan, over medium heat for 2 minutes. Add flour and cook while stirring until beginning to brown, about 2 minutes. Stir in the broth add when thickening add the soymilk, yeast, Bragg Aminos and chives. Reduce heat and simmer, stirring frequently.

Assembly: Cut an “X” into each potato when cool enough to handle, and press sides gently to open. Scoop out 1 tablespoon of pulp from each potato and add to stuffing mixture. Spoon stuffing into and over potatoes. Serve immediately.

Louisiana Stuffed Potatoes with Cajun ‘Cream’ Sauce
Nutrition Analysis per serving: One stuffed potato with sauce
Calories 320, Protein 11g, Carbohydrate 64g, Fiber 8g, Fat 3g, Cholesterol 0mg, Calcium 52mg, Sodium 390mg

Marie Oser is a best-selling author, writer/producer and host of  VegTV, Follow Marie on Twitter:

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