Pappadeaux Blackened Oyster and Shrimp Fondeaux a most delicious cajun seafood appetizer.
This recipe was spotted by a fellow viewer in the Dallas Morning News. This is our favorite recipe from Pappadeaux.
4 shrimp, peeled and deveined
4 oysters
Blackened seasonings to taste
Melted butter as needed
1 C. chopped spinach
4 mushrooms, sliced
2 oz. lump crab meat
2 Tbsp. chopped green onion
4 to 5 oz Monterey Jack cheese, grated
Garlic Bread
4 oysters
Blackened seasonings to taste
Melted butter as needed
1 C. chopped spinach
4 mushrooms, sliced
2 oz. lump crab meat
2 Tbsp. chopped green onion
4 to 5 oz Monterey Jack cheese, grated
Garlic Bread
Make sauce 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. Makes 4 servings.
Sauce
2 Tbsp. butter
2 Tbsp. flour
1/4 onion, chopped
1 C. shrimp stock or water
1/2 C. white wine
Pinch of cayenne
1 tsp. salt
1 C. whipping cream
as dippers. Makes 4 servings.
Sauce
2 Tbsp. butter
2 Tbsp. flour
1/4 onion, chopped
1 C. shrimp stock or water
1/2 C. white wine
Pinch of cayenne
1 tsp. salt
1 C. whipping cream
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.
Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
Sorry to say this is close but not right… there is no crab in the fondeaux.. just crawfish tails, shrimp and blackened oysters… only the oysters are blackened. The spinach is whole leaf baby spinach.. otherwise this is pretty darn close!! And the type of cheese they put on top in Monterrey Jack Cheese! Only know because I worked at a Deaux for several years.. but adding crab meat would be yummy!!