Pappadeaux Blackened Oyster And Shrimp Fondeaux

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 onion, chopped
• 1 cup shrimp stock or 1 cup water
• 1/2 cup wine
• 1 pinch cayenne
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup whipping cream
• 4 shrimp, peeled and deveined
• 4 oysters
• blackening seasoning
• melted butter, as needed
• 1 cup chopped spinach
• 4 mushrooms, sliced
• 2 ounces crawfish tail meat (can be left out)
• 2 ounces lump crabmeat
• 2 tablespoons chopped green onions
• 4 -5 ounces monterey jack cheese, grated
• garlic bread

Recipe

• 1 make sauce and set aside.
• 2 melt butter in a saucepan; whisk in flour and chopped onion. cook over.
• 3 medium heat until onion is tender. slowly stir in stock and wine; whisk.
• 4 until smooth. add cayenne, garlic powder,& salt; simmer 10 minutes. add cream; simmer 5 minutes.
• 5 remember not to let the cream scorch.
• 6 season shrimp and oysters with blackened seasonings available in most supermarkets. melt butter in hot sauté.
• 7 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.
• 8 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.
• 9 *prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
• 10 boil shells for 30 minutes.