Pappadeaux Blackened Oyster And Shrimp Fondeaux

Name: Pappadeaux Blackened Oyster And Shrimp Fondeaux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon garlic powder; 1 teaspoon salt; 1 cup whipping cream; 4 shrimp, peeled and deveined; 4 oysters; blackening seasoning; melted butter, as needed; 1 cup chopped spinach; 4 mushrooms, sliced; 2 ounces crawfish tail meat (can be left out); 2 ounces lump crabmeat; 2 tablespoons chopped green onions; 4 -5 ounces monterey jack cheese, grated; garlic bread

Servings: persons

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
1/2 teaspoon garlic powder
1 teaspoon salt
1 cup whipping cream
4 shrimp, peeled and deveined
4 oysters
blackening seasoning
melted butter, as needed
1 cup chopped spinach
4 mushrooms, sliced
2 ounces crawfish tail meat (can be left out)
2 ounces lump crabmeat
2 tablespoons chopped green onions
4 -5 ounces monterey jack cheese, grated
garlic bread

1
Make sauce and set aside.
2
Melt butter in a saucepan; whisk in flour and chopped onion. Cook over.
3
medium heat until onion is tender. Slowly stir in stock and wine; whisk.
4
until smooth. Add cayenne, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
5
REMEMBER NOT TO LET THE CREAM SCORCH.
6
Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot saute.
7
Pan,and saute shrimp and oysters, about 2 minutes per side. Add spinach,mushrooms, crawfish, crab and green onion. Saute until mushrooms and spinach soften.
8
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.
9
*Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
10
Boil shells for 30 minutes.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons flour, 1/4 onion, chopped, 1 cup shrimp stock or 1 cup water, and more.

Yes, Pappadeaux Blackened Oyster And Shrimp Fondeaux falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!