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Alexander Sauce Pappadeaux
From twill10 13 years ago
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- 1 hr. to make
- Serves 6
A Seafood Lover's in a cream sauce
- seafood with a creamy
- spicy sauce
- saute
- nothing specific
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- seafood with a creamy
- spicy sauce
- saute
- nothing specific
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- Alexander Sauce Pappadeaux
- 6 tablespoons unsalted butter
- 1/2 cup finely chopped sweet yellow onion
- 1 ½ T. flour
- 1/2 c. clam juice
- 2 c. heavy whipping cream
- Pinch of cayenne pepper
- 1/2 tsp salt
- 1/4 to 1/2 tsp white pepper
- 1/2 lb. each: small shrimp peeled and deveined and bay scallops
- 6 to 8 ozs cooked crawfish
- Heat 3 tablespoons butter in large sauté pan, add onion, and cook until translucent over medium heat. Slowly stir in flour and cook 2 minutes, stirring continuously. Blend in clam juice. Gradually add cream, cayenne pepper, salt, and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside.
- Melt remaining 3 tablespoons butter in another large sauté pan over medium heat; add shrimp and scallops and sauté until they are about three quarters done, about 2 minutes. Add crawfish and sauté 30 seconds. Drain butter, add reserved cream sauce mixture, and stir. Serve hot over your choice of cooked fish and enjoy.
- Good over grilled catfish. Why not crawfish
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Ingredients
- Alexander Sauce Pappadeaux shopping list
- 6 tablespoons unsalted butter shopping list
- 1/2 cup finely chopped sweet yellow onion shopping list
- 1 ½ T. flour shopping list
- 1/2 c. clam juice shopping list
- 2 c. heavy whipping cream shopping list
- Pinch of cayenne pepper shopping list
- 1/2 tsp salt shopping list
- 1/4 to 1/2 tsp white pepper shopping list
- 1/2 lb. each: small shrimp peeled and deveined and bay scallops shopping list
- 6 to 8 ozs cooked crawfish shopping list
- Heat 3 tablespoons butter in large sauté pan, add onion, and cook until translucent over medium heat. Slowly stir in flour and cook 2 minutes, stirring continuously. Blend in clam juice. Gradually add cream, cayenne pepper, salt, and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside. shopping list
- Melt remaining 3 tablespoons butter in another large sauté pan over medium heat; add shrimp and scallops and sauté until they are about three quarters done, about 2 minutes. Add crawfish and sauté 30 seconds. Drain butter, add reserved cream sauce mixture, and stir. Serve hot over your choice of cooked fish and enjoy. shopping list
- Good over grilled catfish. Why not crawfish shopping list
How to make it
- Heat 3 tablespoons butter in large sauté pan, add onion, and cook until translucent over medium heat. Slowly stir in flour and cook 2 minutes, stirring continuously. Blend in clam juice. Gradually add cream, cayenne pepper, salt, and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside.
- Melt remaining 3 tablespoons butter in another large sauté pan over medium heat; add shrimp and scallops and sauté until they are about three quarters done, about 2 minutes. Add crawfish and sauté 30 seconds. Drain butter, add reserved cream sauce mixture, and stir. Serve hot over your choice of cooked fish and enjoy.
- Good over grilled catfish. Why not crawfish
People Who Like This Dish 2
- lfoley1 Nowhere, Us
- impssweetp Nowhere, Us
- twill10 Cape Girardeau, MO
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Reviews & Comments 5 - All Comments
- Your Comments
- impssweetp 13 years ago Was this review helpful? Yes Flag
Love the combination of rich flavors, but will leave out the crawrfish and add a smidge more scallops. Will have to diet after this one, but who cares. Yum
- cuzpat 13 years ago Was this review helpful? Yes Flag
Good sauces!
- goodeat 13 years ago Was this review helpful? Yes Flag
Sound just fine to me!
- valinkenmore 13 years ago Was this review helpful? Yes Flag
Yummers - sounds like good ole Louisiana fare!
- hungrybear 13 years ago Was this review helpful? Yes Flag
Very goody sounding
The Cook
twill10
Cape Girardeau, MO
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