Pappadeaux Crawfish Fondue Food

PAPPADEAUX'S FONDUE RECIPE - (3.7/5)

Pappadeaux's Fondue Recipe - (3.7/5) image

Provided by shenitar

Number Of Ingredients 19

Ingredients

4 shrimp , peeled and deveined
4 oysters , blackened seasonings to taste
melted butter , as needed
2 cups chopped spinach
4 mushrooms , sliced
2 ounces lump crabmeat
2 tablespoons chopped green onions
5 ounces monterey jack cheese , grated
garlic bread
Sauce
2 tablespoons butter
2 tablespoons flour
1/4 onion , chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1 teaspoon salt
1 cup whipping cream
Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opGgc2us

Steps:

1 Make sauce and set aside. 2 **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**. 3 ***Sauce***. 4 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. 5 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. Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opH29sKz

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

Pappadeaux's Blackened Oyster and Shrimp Fondue image

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

Ingredients

4 shrimp, peeled and deveined
4 oysters, blackened seasonings to taste
melted butter, as needed
2 cups chopped spinach
4 mushrooms, sliced
2 ounces lump crabmeat
2 tablespoons chopped green onions
5 ounces monterey jack cheese, grated
garlic bread
2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1 teaspoon salt
1 cup whipping cream

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

CRAWFISH ETOUFFEE (PAPPADEUX COPYCAT)

Crawfish Etouffee (Pappadeux Copycat) image

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

Ingredients

2 lbs crawfish tails
1/4 lb butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced celery
2 tablespoons crawfish fat (optional)
2 cups cold water
1/4 cup instant roux mix (or 2 tbs cornstartch)
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning, blend to taste
1 pinch salt
1 pinch dried thyme
1 pinch dried rosemary
1 pinch dried oregano
1 bay leaf

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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