PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!
Provided by simply_yours_consul
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make sauce and set aside.
- Melt butter in a saucepan; whisk in flour and chopped onion. Cook over.
- medium heat until onion is tender. Slowly stir in stock and wine; whisk.
- until smooth. Add cayenne, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
- REMEMBER NOT TO LET THE CREAM SCORCH.
- Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot sauté.
- Pan,and sauté shrimp and oysters, about 2 minutes per side. Add spinach,mushrooms, crawfish, crab and green onion. Saute until mushrooms and spinach soften.
- Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.
- *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
- Boil shells for 30 minutes.
Nutrition Facts : Calories 510.3, Fat 38.9, SaturatedFat 23.5, Cholesterol 220.9, Sodium 1149.1, Carbohydrate 10.6, Fiber 0.7, Sugar 1.3, Protein 25.1
PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE
my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.
Provided by jaguarsalon
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make sauce and set aside.
- **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
- ***Sauce***.
- Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
- Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.
Nutrition Facts : Calories 528.6, Fat 41.1, SaturatedFat 24.9, Cholesterol 212.5, Sodium 1186.3, Carbohydrate 10.7, Fiber 0.8, Sugar 1.3, Protein 24.9
COPYCAT PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
This fantastic fondue goes way past the basic cheesy variety and jumps straight to a seafood-packed, creamy dip that turns crunchy garlic bread into something borderline angelic.
Provided by luckytrim
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers. Sauce: Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside. Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes. Recipe Source: Dallas Morning News
Nutrition Facts :
PAPPADEAUX SNAPPER PONCHARTRAIN
Make and share this Pappadeaux Snapper Ponchartrain recipe from Food.com.
Provided by Molly53
Categories Tex Mex
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
- Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
- Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
- Remove from heat and set aside.
- Melt 1 tablespoon butter in another saucepan.
- Add garlic and onion and saute over medium heat 2 minutes.
- Add crushed bouillon cube, pepper sauce and shrimp stock.
- Stir and let simmer.
- While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
- Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
- Add brown butter to stock and whisk until incorporated and emulsified.
- Whisk in Madeira until incorporated.
- Set sauce aside and keep warm while the fish fillets are cooking.
- Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
- Dip fish fillets in lemon juice, then into seasoned flour to coat.
- Melt 1 tablespoon butter in large heated skillet over medium heat.
- Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
- While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
- Add shrimp and crab to Madeira sauce.
- Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
Nutrition Facts : Calories 816.7, Fat 39.4, SaturatedFat 22.9, Cholesterol 228.3, Sodium 1620.4, Carbohydrate 41.2, Fiber 2.4, Sugar 2, Protein 68.9
CRAWFISH ETOUFFEE (PAPPADEUX COPYCAT)
I love crawfish etouffe especially from one of my favorite restaurants, Pappadeux. This recipe came from my cousin who told me it was a copycat recipe from Pappadeux Seafood Kitchen. I personally think that the Tony Chachere's Instant Roux Mix gives it a special flavor that is lacking with just plain cornstarch but if you cannot find it in your area, regular cornstarch is fine. Enjoy!
Provided by Jaylyn
Categories Crawfish
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.
Nutrition Facts : Calories 196.3, Fat 12.7, SaturatedFat 7.5, Cholesterol 151.8, Sodium 180.1, Carbohydrate 3, Fiber 0.7, Sugar 1.3, Protein 17.4
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