Prep 30 mins
Cook 40 mins
A recipe from Pappadeaux's restaurants. This is no ordinary dip (see Miller's explanation on dip)It's Cajun Oysters Rockefeller married with cheesy seafood spinach dip, served on garlic toasts.
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄4 onion (chopped)
- 1 cup shrimp stock (see note on how to make shrimp stock) or 1 cup water (see note on how to make shrimp stock)
- 1⁄2 cup white wine
- 1⁄8 teaspoon cayenne
- 1 teaspoon salt
- 1 cup whipping cream
Oyster and Shrimp
- 4 shrimp (peeled and deveined)
- 4 oysters
- blackening seasoning (to taste)
- melted butter, to saute
- 1 cup chopped spinach
- 4 mushrooms (sliced)
- 2 ounces crabmeat
- 2 tablespoons chopped green onions
- 4 -5 ounces monterey jack cheese (grated)
- garlic bread, for dipping
- Prepare sauce and set aside.
- Sauce: Melt butter in a sauce pan, and 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 pepper and salt.
- Simmer 10 minutes, then add whipping cream.
- Simmer 5 more minutes and set aside.
- *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
- Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
- Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
- Add spinach, mushrooms, crab, and green onions.
- Sauté until vegetables are tender.
- Fold in sauce and simmer.
- Pour into a heat proof dish and sprinkle with cheese.
- Place under broiler until cheese melts.
- Serve with garlic bread as dippers.
This recipe was a good one! However, the only thing is with the shrimp stock, it gave it a more shrimpy taste. Now the original Fondeaux @ PAPPAS doesnâ€™t have that shrmpy/flavor, so what I think this recipe is missing is a little lemon juice. I put some over my portion before eating & that shrimpy taste was gone it actually fused all the flavors and made it more so like the ideal flavor seeking. So maybe add 2 tbs of lemon juice to the recipe. I also added some other cheeses like Parme, Mozzer, Colby as well as the Monterey. I made it twice, on the second go round I also added another tbs. of flour it was thicker but next time I will do 4. Plus we ate it with fetti noodles, thatâ€™s why the thickness is so important. All in all this was a GREAT! replica of PAPPAS Fondeaux, as all the other recipes I get here.
This is a great dish- my husband loves it and we order it each time we go to the restaurant. However, I will onoy 1/2 to 3/4 cup water or shrimp broth next time I make it, as it had way too much liquid in it. Also, the recipe should state "fresh spinach" as I used chopped, frozen, and it was way too much. This is a great dish.
If this is truly Pappadeux's recipe, and it sounds like it is, it is great. One of the few things I miss about Atlanta. Can't wait to try it.