Shrimp And Crawfish Fondeaux Recipes

COPYCAT PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

Steps:

• 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. Sauce: 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. Recipe Source: Dallas Morning News

CRAWFISH (OR SHRIMP) ETOUFFEE PAPPADEAUX RECIPE

Steps:

• Make Dark Roux (below). Can make ahead. Freeze extra for future use.https://www.southernfoodways.org/interview/how-to-make-a-roux/Heat 3 c vegetable oil in a clean 12 inch deep sided pan over high heat until smoking. Add 3 c flour all at once, stirring with a wire whisk constantly without stop. Stir for about 8 minutes, reduce heat to medium and cook until done (about 2-4 mins more) The color will progress from offwhite to tan to peanut butter to brick red to mahogany. When it is the color of milk chocolate, turn off heat and let sit offheat, it will darken further.Make Light Roux:Melt 1/2 c butter. Add 1/2 c flour, stirring constantly with whisk for 2 minutes until thickened but still light in color.Make Shrimp Stock:- If using raw shrimp and/or mussels: Bring water to a boil, place seafood in and cook until done (about 8 minutes, mussels should open and shrimp will be pink). Remove seafood from pot with slotted spoon (or drain through strainer reserving liquid). Peel and set aside the meat for another use, and return shells to pot with cooking liquid and all remaining ingredients.- If using shrimp shells: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. - Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.Make Etoufee: (can make ahead, chill, and heat with crawfish right before serving)1. Melt 1 1/2 lb butter over low heat until almost clarified (moisture has evaporated out), then add yellow onions and garlic, cook stirring frequently for 20-30 minutes until onions start to brown and caramelize. Stir.2. Add celery and bell pepper, cook until limber (about 10 minutes).3. Pre-heat roux in microwave. Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables.4. Cook until roux dissolves (about 10 minutes).5. Heat shrimp stock.6. Add shrimp stock and bring to simmer; let cook for 15 minutes.7. Dice tomatoes into rough chunks, add and blend and cook for one minute.8. Remove from heat and place in plastic container. Cool.9. Add shrimp or crayfish to the etouffee and warm before serving.10. If desired, serve over white or 'dirty' rice. For a nice presentation, serve in a large shallow bowl with a scoop of rice in the middle

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

Steps:

• Make sauce and set aside.
• **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
• ***Sauce***.
• 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.
• 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.

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

Steps:

• Make sauce and set aside.
• 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, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
• REMEMBER NOT TO LET THE CREAM SCORCH.
• Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot sauté.
• Pan,and sauté shrimp and oysters, about 2 minutes per side. Add spinach,mushrooms, crawfish, 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.
• *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
• Boil shells for 30 minutes.

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

Steps:

• Sauce Directions 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.
• 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.

PAPPADEAUX'S FONDUE RECIPE - (3.7/5)

Steps:

• 1 Make sauce and set aside. 2 **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**. 3 ***Sauce***. 4 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. 5 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. Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opH29sKz