Pappadeaux Blackened Oyster and Shrimp Fondeaux

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make sauce and set aside.
  • Melt butter in a saucepan; 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, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
  • REMEMBER NOT TO LET THE CREAM SCORCH.
  • Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot sauté.
  • 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.
  • 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.
  • *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
  • Boil shells for 30 minutes.
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