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.
FRIED ALLIGATOR WITH CREOLE REMOULADE SAUCE
We love fried gator here is south Louisiana. Anytime we have a fish fry we always try to get our hands on some gator. Certain times of the year it is pretty easy to find. We only like the tail though. The Creole sauce recipe I got from a local restaruant..it goes well with the gator. I also use it with my boiled crawfish. My...
Provided by Debbie W
Categories Other Main Dishes
Time 2h5m
Number Of Ingredients 15
Steps:
- 1. Mix all sauce ingredients togather and store in refrierator.
- 2. take prepared gator and sprinkle with a little salt and pepper. Soak pieces of gator in buttermilk in a bowl for about 2 hours. Turning every now and then making sure they are all coated.drain weel after 2 hours
- 3. Mix flour and all dry seasoning togather. add gator and toss to coat evenly.
- 4. Make sure oil is at 350(we use a thermometer) fry gator for aprox 3-4 min or until golden brown. When they come out of the oil you can sprinkle with a little creole seasoning for extra spice!!
- 5. Dip in sauce and enjoy!! Sweet savory gator!!
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