Best 3 Pappadeauxs Fondue Recipes
Indulge in a culinary delight with Pappadeaux's Fondue, a delectable dish that tantalizes taste buds and creates a memorable dining experience. Experience the magic of melted cheese, perfectly blended with a symphony of flavors, served alongside an array of tempting dippers. Embark on a culinary journey with our curated collection of recipes, featuring variations that cater to diverse preferences and dietary needs. Dive into the classic Fondue Au Fromage, a harmonious blend of cheeses, or explore the vegan-friendly Vegan Fondue, a dairy-free delight. Craving a spicy twist? Venture into the depths of Spicy Fondue, a fiery rendition that ignites the senses. For a seafood extravaganza, immerse yourself in the Seafood Fondue, a medley of succulent seafood bathed in a rich, flavorful broth. Complement your fondue experience with an assortment of dippers, from crusty bread to tender vegetables, ensuring a symphony of textures and flavors in every bite.
Let's cook with our recipes!
PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE
my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.
Provided by jaguarsalon
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make sauce and set aside.
- **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
- ***Sauce***.
- Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
- Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. 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.
Nutrition Facts : Calories 528.6, Fat 41.1, SaturatedFat 24.9, Cholesterol 212.5, Sodium 1186.3, Carbohydrate 10.7, Fiber 0.8, Sugar 1.3, Protein 24.9
PAPPADEAUX'S FONDUE RECIPE - (3.7/5)
Provided by shenitar
Number Of Ingredients 19
Steps:
- 1 Make sauce and set aside. 2 **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**. 3 ***Sauce***. 4 Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside. 5 Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. 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. Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opH29sKz
PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!
Provided by simply_yours_consul
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make sauce and set aside.
- Melt butter in a saucepan; whisk in flour and chopped onion. Cook over.
- medium heat until onion is tender. Slowly stir in stock and wine; whisk.
- until smooth. Add cayenne, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
- REMEMBER NOT TO LET THE CREAM SCORCH.
- Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot sauté.
- 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.
- 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.
- *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
- Boil shells for 30 minutes.
Nutrition Facts : Calories 510.3, Fat 38.9, SaturatedFat 23.5, Cholesterol 220.9, Sodium 1149.1, Carbohydrate 10.6, Fiber 0.7, Sugar 1.3, Protein 25.1
Tips:
- Use a heavy-bottomed pot or fondue pot to distribute heat evenly and prevent scorching.
- Grate the cheeses finely to ensure they melt smoothly and evenly.
- Use good-quality cheeses that melt well, such as Gruyère, Emmental, and Fontina.
- Add a splash of white wine or beer to the fondue to enhance the flavor.
- Season the fondue to taste with salt, pepper, and garlic powder.
- Serve the fondue with a variety of dipping options, such as bread cubes, vegetables, and fruit.
- Keep the fondue warm over a low flame or fondue burner.
- Stir the fondue occasionally to prevent the cheese from sticking to the bottom of the pot.
Conclusion:
Pappadeaux's Fondue is a delicious and versatile dish perfect for any occasion. It can be served as an appetizer, main course, or dessert. With its rich, creamy texture and flavorful blend of cheeses, this fondue is sure to be a hit with everyone at your table. So next time you're looking for a special dish to share with friends and family, give Pappadeaux's Fondue a try.
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