Landrys Pontchartrain Sauce Recipes

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

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.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

REDFISH PONTCHARTRAIN

Steps:

• Melt margarine in a skillet.
• Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
• Add the lemon juice, white wine, and Tony Chachere to the above.
• Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
• Cook in 200°F skillet. Sauté shrimp then add to sauce.
• Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
• Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
• In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
• Pour cooked veggies over bread crumbs.
• Add beaten eggs and 2 cans of broth.
• Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
• Bake approximately 1 hour or until set and lightly browned, but not dried out.
• Preheat cast-iron skillet for 15-30 minutes.
• Reserve 12 tablespoons of melted butter for serving.
• Dip fillet into butter and sprinkle blackening seasoning on both sides.
• Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
• Carefully flip over, so fillets do not break.
• Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
• Remove fish from pan and place onto a large platter.

LANDRY'S PONTCHARTRAIN SAUCE

Steps:

• Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
• Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
• Add the flour and whisk until blended.
• Add the stock a little at a time, whisking constantly until blended and thickened.
• Add the mushrooms, green pepper and garlic. Cover and simmer down until the vegetables are soft.
• Remove from heat and add 1/2 cup of butter pieces until melted.
• Add to the Chardonnay (which should now be reduced to a glaze) mixture.
• Blend well over very low heat.
• Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

LANDRY'S PONTCHARTRAIN SAUCE

Steps:

• Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent. Melt 1 tablespoon of butter in another heavy saucepan over medium heat. Add the flour and whisk until blended. Add the stock a little at a time, whisking constantly until blened and thickened. Add the mushrooms, green pepper, and garlic. Smother down until the vegetables are soft. Remove from heat and add 1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.