Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
Excellent recipe; however, I agree with Ramblingirl... it's not complete w/o the minced garlic, cooking wine,
This is very close to Pappadeaux's recipe. I added lemon juice, cooking wine and a few minced garlic cloves as the Cajun place's description of the dish is lemon, butter and garlic sauce. YUMMY! I have made it in Illinois, Michigan and now California for various family members and all love it and want the recipe. Roux mix is not so easy to find everywhere so I make it from scratch with flour and butter when I have too. Thanks for sharing.