PONTCHARTRAIN SAUCE (PAPPADEAUX'S)
A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.
Provided by mshonibea
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
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.
IMPRESSIVE CREOLE DIPPING SAUCE
Use this sauce to dip in bits of fish, steamed or sauteed shrimp, or crawfish. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!
Provided by Miss Annie
Categories Sauces
Time 1h
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix Creole mustard with the mayonnaise to taste.
- Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
- Refrigerate for about 1 hour.
Nutrition Facts : Calories 58.9, Fat 3.4, SaturatedFat 0.2, Sodium 941.3, Carbohydrate 5.5, Fiber 2.8, Sugar 1.1, Protein 3.7
CREOLE SAUCE
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings, plus leftovers!
Number Of Ingredients 12
Steps:
- Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.
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