Instructions

Prepare the Bacon and Potatoes

1. Place the chopped bacon in a large, cold skillet. Cook over medium heat, stirring occasionally, until crisp.
2. Transfer to a paper-towel-lined plate. Reserve three tablespoons of the rendered grease.
3. Place the potatoes in a large pot and cover with cold water by approximately one inch. Lightly salt the water and bring to a boil.
4. Reduce the heat and simmer for 15–20 minutes, or until fork-tender.
5. Drain thoroughly. Return the potatoes to the warm pot over low heat for approximately one minute to evaporate excess moisture.
6. Mash with the butter. Stir in the warm milk and sour cream.
7. Fold in the cheddar, most of the bacon, and the chives or green onions. Reserve some bacon for topping.
8. Season with salt and black pepper to taste. Add more warm milk if needed. Cover and keep warm.

Prepare the Seafood

1. Combine the Cajun seafood seasoning ingredients. Reserve approximately one teaspoon in a separate, clean bowl for the sauce before seasoning the raw seafood.
2. Pat the salmon and shrimp dry. Season the salmon with approximately two-thirds of the remaining blend and toss the shrimp with the rest.
3. Heat one tablespoon of reserved bacon grease in the skillet over medium-high heat.
4. Place the salmon flesh-side down in the skillet. Cook undisturbed for 3–4 minutes, until a deep golden crust forms.
5. Flip and reduce the heat to medium. Cook for another 3–5 minutes, depending on thickness, until the thickest part reaches 145°F. Transfer to a clean plate.
6. Add up to one tablespoon of reserved bacon grease as needed. Cook the shrimp in a single layer for approximately 1–2 minutes per side, until opaque and cooked through. Transfer to the plate.

Make the Creole Cream Sauce

1. Reduce the heat to medium. Leave approximately one tablespoon of bacon grease in the skillet, adding reserved grease if needed. Pour off excess fat.
2. Keep the browned bits, but wipe out any black, scorched seasoning.
3. Add the garlic and cook for 30 seconds, stirring constantly.
4. Stir in the tomato paste and cook for another 30–60 seconds.
5. Add the white wine and scrape up the browned bits. Simmer for 3–4 minutes, until reduced by approximately half.
6. Reduce the heat to medium-low. Stir in the heavy cream and Worcestershire sauce.
7. Add the reserved seasoning blend gradually, tasting as you go. You may not need the entire reserved amount.
8. Simmer gently for 4–6 minutes, stirring occasionally, until the sauce lightly coats a spoon.
9. Remove from the heat and stir in the cold butter.

Prepare the Corn and Serve

1. While the sauce cooks, melt the butter in a separate saucepan over medium heat.
2. Add the frozen corn, sugar, and salt. Cover and cook over medium-low heat for approximately 5–7 minutes, stirring occasionally, until hot and tender. Uncover and let excess moisture evaporate if needed.
3. Return the shrimp to the warm sauce briefly to warm through.
4. Divide the loaded mashed potatoes and corn among four plates. Add the blackened Cajun salmon and shrimp.
5. Spoon the Creole cream sauce generously around the potatoes and over part of the seafood.
6. Top with the reserved bacon and garnish with fresh parsley. Serve immediately.