Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pappadeaux Snapper Ponchartrain Recipe
    Lost? Site Map

    Pappadeaux Snapper Ponchartrain

    Pappadeaux Snapper Ponchartrain. Photo by Sandi (From CA)

    1/2 Photos of Pappadeaux Snapper Ponchartrain

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Molly53's Note:

    A wonderfully flavorful, piquant fish dish perfect for the Lenten season.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
    2. 2
      Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
    3. 3
      Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
    4. 4
      Remove from heat and set aside.
    5. 5
      Melt 1 tablespoon butter in another saucepan.
    6. 6
      Add garlic and onion and saute over medium heat 2 minutes.
    7. 7
      Add crushed bouillon cube, pepper sauce and shrimp stock.
    8. 8
      Stir and let simmer.
    9. 9
      While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
    10. 10
      Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
    11. 11
      Add brown butter to stock and whisk until incorporated and emulsified.
    12. 12
      Whisk in Madeira until incorporated.
    13. 13
      Set sauce aside and keep warm while the fish fillets are cooking.
    14. 14
      Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
    15. 15
      Dip fish fillets in lemon juice, then into seasoned flour to coat.
    16. 16
      Melt 1 tablespoon butter in large heated skillet over medium heat.
    17. 17
      Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
    18. 18
      While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
    19. 19
      Add shrimp and crab to Madeira sauce.
    20. 20
      Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.

    Ratings & Reviews:

    • on October 01, 2011


      Well, all the other reviews were correct. I just made this and indeed it turned out just like the real thing. Seems like I used every saucepan and bowl in the kitchen though. I would recommend sauteing the shrimp before you do the roux so you can concentrate on the roux and not have to wait so long for the shrimp to cook before adding it to the roux. This would keep you from over-cooking the roux / stock mixture before finishing off with the shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2008


      Molly, You get my five stars (would be six if available!) It was well worth the effort, all the messed up pots and pans and dishes. The taste was absolutely out-of-this-world! And indeed, it tasted just like what we get at Pappadeaux (How DID you get the recipe??) The sauce was rich and creamy and the fish would have been great bare. Adding the sauce to the fish simply put it into world-class.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2008


      OMG! This was out of this world! I was afraid it would be too spicy for our little ones, so I only used half the spice. The balance of flavors and rich creamy butter balanced the HOT. Next time I'll make it exactly like the recipe. My 4 year olds each had 3 HUGE helpings and didn't touch any of the pasta or veggies (usually their favorites.) My husband inhaled it. I liked my plate! Don't pass this one by! Thanks for sharing it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Pappadeaux Snapper Ponchartrain

    Serving Size: 1 (602 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 816.7
    Calories from Fat 354
    Total Fat 39.4 g
    Saturated Fat 22.8 g
    Cholesterol 228.2 mg
    Sodium 1620.3 mg
    Total Carbohydrate 41.2 g
    Dietary Fiber 2.4 g
    Sugars 2.0 g
    Protein 68.8 g

    The following items or measurements are not included:

    crab claws

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes