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  • Dee

Pappadeaux Seafood Fondeaux

Updated: Sep 18, 2022

Peel, cut and devein your shrimp if not done already and then slice into bite size pieces. Dice up your onions ( yellow and green onion). For the roux melt your butter and add in your flour, add in your onion and let it cook until onions become soft and translucent, add in your garlic and let it cook for about 30 seconds. Next add in your chicken broth and stir frequently for about 5 minutes, add in your seasonings and heavy whipping cream and let simmer for about 3 minutes. In a skillet sauté your crawfish, shrimp, green onion, spinach and mushrooms and season to your liking. Cook for about 3 minutes. Next add the seafood mix with the sauce and place it into an oven safe dish. Top it with shredded cheese and place it in the oven on broil for about 2-3 minutes until cheese is melted. Serve with garlic bread.


8 large Shrimp diced

6 oz. Crawfish tails

2 tablespoons of unsalted butter

2 tablespoons of flour

1/4 cup of Yellow onion

1/4 cup of Green onion

1 cup of Chicken broth

1 cup of Heavy whipping cream

1/2 cup of spinach

3 sliced baby Bella mushrooms

1 teaspoon of minced garlic

1 teaspoon of gumbo file

1/2 cap full of crab boil

1 teaspoon of seasoning salt

Top with Shredded mozzarella

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