Pontchartrain Sauce (Pappadeaux's)

READY IN: 55mins


  • Shrimp Stock
  • 24
    medium shrimp shells
  • 12
    cup onion, chopped
  • 12
    cup celery, chopped
  • 12
    cup carrot, chopped
  • 5
    cups water
  • Roux
  • 4
    tablespoons unsalted butter
  • 4
    tablespoons flour
  • Pontchartrain Sauce
  • prepared shrimp stock
  • prepared roux
  • 1 12
    tablespoons garlic, chopped
  • 14
    cup onion, chopped
  • 34
    cup butter
  • 24
    medium shrimp
  • 6
    ounces back fin crabmeat
  • 14
  • 1
    tablespoon cajun seasoning


  • To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
  • Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
  • Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
  • In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
  • Add shrimp stock and crushed bouillon cube; stir and let simmer.
  • While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
  • Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
  • Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
  • Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.