Pappadeaux Mississippi Catfish Opelousas Recipes
BLACKENED OPELOUSAS TOPPING FOR FISH
One of the best entrees on the menu at Pappadeaux's is "Blackened Opelousas". They use catfish now, but I would recommend red snapper or amberjack. Anyway this is similar and maybe better than their sauce.
Provided by Wing-Man
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet over medium heat melt butter still it starts to brown.
- Add cream and stir and heat till bubbling.
- Add remaining ingredients stirring in between.
- Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
- This sauce is great over blackened fish with a side of dirty rice.
Nutrition Facts : Calories 270.1, Fat 21.9, SaturatedFat 13.1, Cholesterol 140.9, Sodium 356.4, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 15.3
COPYCAT PAPPADEAUX'S ALEXANDER SAUCE
This copycat version of Pappadeaux's famous sauce is simple to make at home.
Provided by ssmnita
Time 29m
Yield 6
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes. In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.
Nutrition Facts :
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