Pontchartrain Sauce (pappadeaux's)

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 24 medium shrimp shells
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 5 cups water
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• prepared shrimp stock
• prepared roux
• 1 1/2 tablespoons garlic, chopped
• 1/4 cup onion, chopped
• 3/4 cup butter
• 24 medium shrimp
• 6 ounces back fin crabmeat
• 1/4 cup madeira wine
• 1 tablespoon cajun seasoning

Recipe

• 1 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.
• 2 sauté shrimp in 1 tablespoons butter until turning pink and set aside.
• 3 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.
• 4 in a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
• 5 add shrimp stock and crushed bouillon cube; stir and let simmer.
• 6 while the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
• 7 add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
• 8 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.
• 9 add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.