Pontchartrain Sauce (Pappadeaux'S)

1. 1

   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.

2. 2

   Saute shrimp in 1 tablespoons butter until turning pink and set aside.

3. 3

   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.

4. 4

   In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; saute over medium heat 2 minutes.

5. 5

   Add shrimp stock and crushed bouillon cube; stir and let simmer.

6. 6

   While the stock is simmering, melt 1 1/4 stick of butter in a separate saucepan until it turns golden brown then set aside.

7. 7

   Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.

8. 8

   Whisk melted butter into stock until fully incorporated then whisk in 1/4 cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.

9. 9

   Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.