Pappadeaux Copycat Food
KEY LIME PIE - COPYCAT RECIPE FROM PAPPADEAUX RESTAURANT
I love the Key Lime Pie from Pappadeaux seafood restauraunt and found the recipe at http://www.copykat.com/. I used a 10 inch springform pan and it worked beautifully.
Provided by Dona England
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 - 1/2 inch thick on bottom and sides of 10x2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened - about 2 minutes.
- Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark) Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with whipped cream and fresh lime slices.
- The butter amount is 1/4 cup plus 1 Tablespoon.
Nutrition Facts : Calories 819.9, Fat 39.2, SaturatedFat 22.4, Cholesterol 204, Sodium 390.1, Carbohydrate 107.4, Fiber 1.1, Sugar 87, Protein 14.2
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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