Pappadeaux Opelousas Sauce Recipes

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BLACKENED OPELOUSAS TOPPING FOR FISH



Blackened Opelousas Topping for Fish image

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

3 tablespoons butter (not margarine)
8 ounces heavy cream
1/4 teaspoon cajun seasoning
1/4 teaspoon jalapeno powder (if you can find it or cayenne)
2 tablespoons dry instant roux mix
1/4 teaspoon blackening seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (6 ounce) can crabmeat (drained)
1 (8 ounce) can oysters (drained)
8 ounces crawfish tail meat

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

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)



Pontchartrain Sauce (Pappadeaux's) image

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

24 medium shrimp shells
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
5 cups water
4 tablespoons unsalted butter
4 tablespoons flour
prepared shrimp stock
prepared roux
1 1/2 tablespoons garlic, chopped
1/4 cup onion, chopped
3/4 cup butter
24 medium shrimp
6 ounces back fin crabmeat
1/4 cup madeira wine
1 tablespoon cajun seasoning

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.

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