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- #10274
This fantastic fondue goes way past the basic cheesy variety and jumps straight to a seafood-packed, creamy dip that turns crunchy garlic bread into something borderline angelic.
serves/makes:
ready in:
30-60 minutes
13 reviews
2 comments
ingredients
4 tablespoons butter, divided use
2 tablespoons all-purpose flour
1/4 cup finely chopped onion
1 cup shrimp stock or water (see tip on how to make your own)
1/2 cup white wine
1 pinch cayenne pepper, or to taste
1 teaspoon salt
1 cup whipping cream
4 shrimp, peeled and deveined
4 oysters
blackened seasonings, to taste
1 cup chopped fresh spinach
4 large button mushrooms, sliced
2 ounces lump crab meat, picked over for shells
2 tablespoons chopped green onion
5 ounces freshly grated Monterey jack cheese
sliced garlic bread or other dippers
directions
Melt half of the butter in a saucepan over medium heat. Add the onion and cook for 2 minutes, stirring frequently. Whisk in the flour and cook, stirring constantly, for 2 minutes.
While whisking, slowly stir in the shrimp stock and white wine. Cook, stirring constantly, until smooth and combined.
Add the cayenne and salt, reduce the heat to medium-low and let the sauce simmer for 10 minutes.
Add the whipping cream to the sauce and mix well. Let the sauce simmer for 5 more minutes.
Remove the pan from the heat and set aside.
Preheat the broiler.
Season the shrimp and oysters with blackened seasoning as desired.
Melt the remaining butter in a deep skillet over medium heat. Add the shrimp and oysters and cook for 2 minutes per side.
Add the spinach, mushrooms, crab meat, and green onion. Cook, stirring frequently, until the mushrooms are soft. Stir the sauce into the skillet and mix well. Bring the fondue to a simmer then transfer to a broiler-safe gratin dish (or, use a broiler-safe skillet if you want to serve it from the skillet).
Top the seafood mixture with the grated cheese and place under the broiler just until the cheese has melted.
Serve with sliced garlic bread, for dipping.
recipe tips
For extra flavor, add a clove of minced garlic to the sauce.
Serve with freshly toasted garlic bread for dipping.
Adjust the amount of cayenne pepper in the sauce as desired.
If the sauce becomes too thick, thin it with a little more stock or water.
Try adding other seafood like crawfish tails or scallops.
Be careful not to overcook the seafood or it will become tough.
Broil until the cheese is bubbly and slightly golden.
Make your own shrimp stock by boiling 1 cup of shrimp shells in 4 cups of water for 30 minutes or until it is reduced to 1 cup of liquid. Strain the stock through a double layer of cheesecloth or fine-meshed sieve.
You can chop the shrimp and oysters if desired, or leave them whole.
common recipe questions
What can I substitute for blackened seasonings?
You can use a mix of paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper to taste.
Is it necessary to use lump crab meat?
While lump crab meat is preferred for its texture and flavor, claw meat can be used (shredded or chopped). Canned crab meat can also be used as an alternative.
Can I make this dish without alcohol?
Substitute chicken or vegetable broth for the white wine in the sauce.
What can I use instead of Monterey Jack cheese?
A blend of cheddar and mozzarella or just mozzarella can be used as a substitute.
Is whipping cream crucial for the sauce?
Whipping cream gives a rich texture, but half & half or full-fat milk can be used for a lighter version.
Can I prepare any part of this dish in advance?
The sauce can be made in advance and refrigerated; reheat gently before adding to the seafood mixture.
How do I know when the seafood is cooked?
Shrimp should be pink and slightly opaque, and oysters should start to curl at the edges.
Can I use different vegetables in the dish?
Yes, you can use other vegetables like bell peppers or artichokes.
How do you store the leftovers?
Store the fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan (microwaving is not recommended).
nutrition data
458 calories, 39 grams fat, 7 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
more recipes like pappadeaux blackened oyster and shrimp fondeaux
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MASHED POTATO FONDUE
CHEDDAR CHEESE FONDUE
FONTINA AND GRUYERE CHEESE FONDUE
MILK CHOCOLATE FONDUE
LAUREN'S CHEESE FONDUE
reviews & comments
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Tippi REVIEW:
August 20, 2020I like this alot
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082365a July 18, 2016
Just asking , anyway you can freeze this.
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CDKitchen Staff Reply:
I wouldn't.
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Guest Foodie REVIEW:
January 31, 2015It was WONDERFUL!!!!!
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kdavis REVIEW:
January 1, 2014Let me just say I am a feen for fondue. It's the only thing I order when I go to Pappadeaux or PaPa's seafood.Thank u, thank u, thank u to the person who posted this recipe. It's not the exact same, I think it's better. If ur a fondue lover u must try this recipe. It's awesome!!
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R. Bryant REVIEW:
October 25, 2013There aren't any Pappadeaux where I live now and this was always my favorite menu item. It tastes just like I remember. Really easy to make too - ready in just a few minutes since the seafood cooks so fast.
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foxymomma REVIEW:
July 5, 2013I think this is pretty close to pappadeaux (but it's been a while since we've been there). Either way, it's a fantastic recipe. Expensive with the seafood in it but worth it for special occasions.
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Appetizer_Lover REVIEW:
September 24, 2010AMAZING!!!!!!!!! So good just like the restaurant. I have made this 3 times now and everyone loves it. Unreal how good this recipe is!!
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Eileen REVIEW:
April 2, 2010We loved the blackened seafood fondue. We order it every time we go to Pappadeaux. I doubled this recipe because we were having company. The fondue was a little thinner than what is served at the resturant but had a very good taste. Next time I will cut down the amount of shrimp stock.
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mindycdavis REVIEW:
February 1, 2010My Husband and I LOVE LOVE LOVE this in the restaurant. We made this copycat and even though it is not identical...it is close enough! I was good...will make again.
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Guest Foodie REVIEW:
October 24, 2007This is the best item on the menu at Pappadeaux. I order it every time I go. I cook this for my husband on special occasions and he can't get enough of it! Very, very scrumptious!
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foodlover REVIEW:
August 22, 2007I LOVE this recipe! It's so yummy. Very easy to make and follow! You will NOT be disappointed if you follow the recipe.
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ex houstonian REVIEW:
April 18, 2007very good but not exactly as I remember it!! Would make again and again!!
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Guest Foodie REVIEW:
January 30, 2007I have fixed this recipe several times and it is wonderful. I have eaten the orginal from pappadeaux's many times, this is not an excact replica but is a very close and delicous substitute!
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Guest Foodie September 19, 2006
We never go to Dallas without having the Blackend Oyster and Shrimp Fondeaux....it is outstanding with a chilled white wine as well.....
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shellkraus REVIEW:
June 9, 2006I LOVED IT! WOULD HAVE PUT A LITTLE MORE SPINACH THAN WHAT THE RECIPE CALLS FOR - BUT IT WAS STILL GREAT.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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