Pappadeux's Blackened Oyster and Shrimp Fondeaux

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.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• Sauce

• 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

Directions

1. Prepare sauce and set aside.
2. Sauce: Melt butter in a sauce pan, and whisk in flour and chopped onion.
3. Cook over medium heat until onion is tender.
4. Slowly stir in stock and wine, whisk until smooth.
5. Add cayenne pepper and salt.
6. Simmer 10 minutes, then add whipping cream.
7. Simmer 5 more minutes and set aside.
8. *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
9. Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
10. Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
11. Add spinach, mushrooms, crab, and green onions.
12. Sauté until vegetables are tender.
13. Fold in sauce and simmer.
14. Pour into a heat proof dish and sprinkle with cheese.
15. Place under broiler until cheese melts.
16. Serve with garlic bread as dippers.