Copycat Pappadeaux Blackened Oyster And Shrimp Fondeaux Food

COPYCAT PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

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

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

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.

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

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.

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

Steps:

• Sauce Directions 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.
• 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. Makes 4 servings.

PAPPADEUX'S BLACKENED OYSTER AND SHRIMP FONDEAUX

Steps:

• Prepare sauce and set aside.
• Sauce: Melt butter in a sauce pan, and 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 pepper and salt.
• Simmer 10 minutes, then add whipping cream.
• Simmer 5 more minutes and set aside.
• *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
• Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
• Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
• Add spinach, mushrooms, crab, and green onions.
• Sauté until vegetables are tender.
• Fold in sauce and simmer.
• Pour into a heat proof dish and sprinkle with cheese.
• Place under broiler until cheese melts.
• Serve with garlic bread as dippers.

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

Steps:

• To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
• Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
• Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
• In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
• Add shrimp stock and crushed bouillon cube; stir and let simmer.
• While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
• Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
• Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
• Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.