Lawful Seafood Stuffed Baked Potato

Before coming into the knowledge of God’s dietary laws, I consumed a number of abominable foods. Crabs, shrimp, crawfish, scallops etc. At the time I didn’t know God strictly forbade the consumption of these items. Having come into this understanding roughly three years ago, I immediately changed my diet, and followed the instructions given in Leviticus 11.

There are a few dishes from my time in darkness, that honestly, I enjoyed. However, my love for God far surpassed my desire to tidalite my taste buds. Over time, the Father put into my spirit the ability to recreate some of these abominable dishes, into lawful delights I can enjoy in peace and accordance to the law.

The Lawful Seafood Baked Potato is one of those recreations, that so perfectly replaces the abominable version. I don’t miss the shrimp, crab, or crawfish one bit! For those of you who miss that seafood salad or mixture from the world, you are in the right place today! This dish is filling, super simple to prepare, and full of flavor!! Check out the recipe below and let us know how you enjoyed it. Shalom!

Ingredients

  • 2 cups of cod, cut in cubes and marinated in a mixture of Sriracha, Badia Sazon and oil (yes trust me on this lol)

  • 3 cloves garlic

  • Juice from 1/2 lemon

  • 2 tablespoons old bay, separated

  • 1/2 red bell pepper, chopped

  • 1/2 green bell pepper, chopped

  • 1/2 of 1 pack of mushrooms, cut in slices or half

  • 1/2 small yellow onion, chopped

  • 1/2 bunch of asparagus, cut the very top and most tender pieces

  • 1/2 cup chicken broth

  • 1 cup heavy cream

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon lemon pepper seasoning

  • 1 drop liquid smoke (optional)

  • 5 oz cream cheese

  • 2 tablespoons shredded colby jack cheese

  • Colby jack cheese for topping

Directions

  • Add garlic and butter to a pot and cook on medium heat for 1-2 minutes until fragrant.
  • Add cod, sprinkle 1 tablespoon of Old Bay on top, add 1 tablespoon of Worcestershire and saute 4-5 minutes until pieces start to soften and fall apart. Remove into dish and set aside for later.
  • Add bell peppers, onion, mushroom, and asparagus to the same pot and saute until they begin to get tender, approximately 3 – 4 minutes. Be sure to salt veggies to taste during this process. Not too salty, but they should have a nice salted flavor. Remember we are adding cheese, and cheese is salty. I recommend a very light dusting.
  • Add chicken broth to the vegetables and combine completely.
  • Add heavy cream, followed by cream cheese and Colby Jack and stir often until combined.
  • Add lemon pepper seasoning, remaining Old Bay seasoning, 1 tablespoon of Worcestershire sauce, and liquid smoke (optional) and combine.
  • Turn the heat down to low-med and simmer for approximately 3 – 4 minutes.
  • Add fish back in and mix thoroughly. Simmer for 3 minutes.
  • Cut prepared baked potato down the middle, and pour mixture all over.
  • Top with shredded Colby Jack cheese and enjoy!

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