Pappadeaux Blackened Oyster and Shrimp Fondeaux

This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄4 onion, chopped
• 1  cup  shrimp stock or 1  cup water
• 1⁄2 cup white wine
• 1  pinch cayenne
• 1⁄2 teaspoon garlic powder
• 1  teaspoon salt
• 1  cup  whipping cream
• 4  shrimp, peeled and deveined
• 4  oysters
•  blackening seasoning
•  melted butter, as needed
• 1  cup  chopped spinach
• 4  mushrooms, sliced
• 2  ounces crawfish tail meat (can be left out)
• 2  ounces lump crabmeat
• 2  tablespoons  chopped green onions
• 4 -5  ounces monterey jack cheese, grated
•  garlic bread

Directions

1. Make sauce and set aside.
2. Melt butter in a saucepan; whisk in flour and chopped onion. Cook over.
3. medium heat until onion is tender. Slowly stir in stock and wine; whisk.
4. until smooth. Add cayenne, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
5. REMEMBER NOT TO LET THE CREAM SCORCH.
6. Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot sauté.
7. 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.
8. 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.
9. *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
10. Boil shells for 30 minutes.