A Taste Of Pappadeaux: Mastering Seafood Fondue

Pappadeaux's Seafood Fondue is a delicious and creamy dip packed with seafood. It's an appetizer inspired by New Orleans and is a specialty of Pappadeaux's Seafood Kitchen. The fondue typically includes shrimp, oysters, crab, spinach, mushrooms, and cheese, served with garlic bread for dipping. The recipe takes around 30 minutes to prepare and cook, and the result is a rich and indulgent treat.

Prepping the seafood

To prep the seafood for Pappadeaux's Seafood Fondue, you'll need to start by peeling and deveining the shrimp. For this recipe, you'll need four shrimp.

Next, you'll want to prepare the oysters. For this recipe, you'll need four oysters, and you'll be adding blackening seasoning to taste.

Now, it's time to prep the crab. You'll need two ounces of lump crab meat. Be sure to pick over the crab meat for any shells.

Finally, chop two tablespoons of green onions.

At this point, your seafood is prepped and ready to be cooked! You can melt some butter in a deep skillet over medium heat and add your shrimp and oysters. Cook them for about two minutes per side. Then, add in your spinach, mushrooms, crab, and green onions. Cook everything together until the mushrooms and spinach are softened.

And that's it! Your seafood is now nicely sautéed and ready to be combined with the sauce and cheese to create Pappadeaux's delicious Seafood Fondue.

Making the sauce

The sauce for Pappadeaux's seafood fondue is a creamy, buttery, garlicky base with a hint of spice from the cayenne pepper. It's simple to make and forms the perfect dip for the seafood and garlic bread.

To start, melt half of the butter (2 tablespoons) in a saucepan over medium heat. You can use a little more or less butter, depending on your preference. Once melted, add the onions and cook for around 2 minutes, stirring frequently to ensure they don't burn. You want the onions to be soft and translucent.

Next, whisk in the flour. This will create a roux, which will help thicken the sauce. Cook this mixture, stirring constantly, for about 2 minutes. You don't want the flour to burn, so keep it moving and ensure it's fully combined.

Now, slowly stir in the liquid. You can use a combination of shrimp stock and white wine, or just use water if you prefer. Add the liquid gradually while whisking to avoid creating lumps. You want a smooth, creamy sauce. Continue cooking and stirring until the mixture is well combined and smooth.

At this point, you can add the spices. Cayenne pepper will give it a nice kick, and you can add a pinch of salt to taste. Stir these through and let the sauce simmer gently for about 10 minutes. This will allow the flavours to develop and thicken the sauce further.

Finally, add the cream and stir it through. Let this simmer for another 5 minutes, and your sauce is ready! You can set it aside while you prepare the seafood, and then bring it back to a simmer before serving.

This sauce is the perfect base for the fondue, and you can adjust the seasoning to your taste. If you prefer a thinner sauce, you can add a little more stock or water. Just remember to stir everything well to ensure a smooth, creamy texture.

Combining the seafood and sauce

First, make the sauce. In a saucepan, melt half of the butter—around 2 tablespoons—over medium heat. Add the onion and cook for about 2 minutes, stirring frequently. Next, whisk in the flour and cook for a further 2 minutes, stirring constantly. While whisking, slowly pour in the shrimp stock and white wine. Continue whisking until the mixture is smooth and combined. Add the cayenne pepper and salt, then reduce the heat to medium-low and let the sauce simmer for 10 minutes. After this, add the whipping cream and mix well. Allow the sauce to simmer for another 5 minutes before removing the pan from the heat and setting it aside.

Preheat the broiler. In a separate deep skillet, melt the remaining butter over medium heat. Season the shrimp and oysters with blackened seasoning, then add them to the skillet and cook for about 2 minutes on each side. Next, add the spinach, mushrooms, crab meat, and green onion. Cook this mixture, stirring frequently, until the mushrooms are soft.

Now, stir the sauce into the skillet and mix well. Bring the fondue to a simmer, then transfer it to a broiler-safe dish. Top the seafood mixture with the grated cheese and place it under the broiler. Broil until the cheese has melted, which should only take a few minutes.

Serve the fondue immediately with sliced garlic bread for dipping.

Choosing the right bread

The bread you choose for your Pappadeaux seafood fondue can greatly enhance the overall taste and texture of the dish. Here are some tips to help you select the perfect bread for this indulgent treat.

Crusty Breads

A crusty bread, such as a French baguette, is an excellent choice for fondue. The crispy crust and soft interior make it ideal for dipping into the melted cheese. When selecting a baguette, opt for one that is freshly baked, with a golden brown crust and a light, airy interior. Sourdough bread is another fantastic option, adding a unique tangy flavour to the fondue experience. Its chewy texture and sturdy crust make it a robust choice for dipping. Look for a well-developed sourdough flavour and a thick, crusty exterior.

Soft and Moist Breads

If you prefer a softer, more moist bread, consider brioche or challah. These breads have a high moisture content, ensuring they stay soft and retain their structure even after being dipped into the hot, creamy fondue. Brioche, in particular, adds a touch of indulgence with its rich, buttery taste. When selecting brioche, opt for a loaf that is soft, moist, and slightly sweet.

Hearty and Robust Breads

For a more robust option, rye bread offers a distinct, slightly nutty and earthy flavour that pairs well with the richness of the cheese fondue. Its dense texture and firm crust make it an excellent choice, as it can withstand the heat of the melted cheese without becoming too soft. When selecting rye bread, look for a strong rye flavour and a dark, crisp crust.

Preparation Tips

When preparing your chosen bread for fondue, slice it into bite-sized pieces or chunks. You can decide whether to keep the crust on or remove it, depending on your preference. Toasting the bread can add a nice crunch, but if you prefer a softer texture, you can skip this step. For the best fondue experience, serve your bread warm. This not only enhances the taste but also prevents the cheese from solidifying too quickly when dipped.

Serving and storing tips

Pappadeaux's seafood fondue is a delicious and indulgent dish, perfect for sharing as an appetizer or enjoying as a main course. Here are some tips to ensure your fondue is served and stored correctly:

Serving

• Pappadeaux's seafood fondue is best served immediately after preparation.
• The fondue is typically served with garlic bread for dipping. If you want to add some extra flavour to the garlic bread, try toasting it before serving.
• For a more colourful and nutritious dish, consider serving the fondue with a side of bell peppers or artichokes.

Storing

• If you have any leftovers, store them in an airtight container in the refrigerator.
• Leftovers can be stored for up to 2 days.
• To reheat, gently warm the fondue in a saucepan over low heat. It is not recommended to reheat the fondue in the microwave, as this can affect the texture and flavour.
• You can also use any leftover fondue as a topping for fish. Simply omit the cheese and enjoy!

Frequently asked questions