This fantastic fondue goes way past the basic cheesy variety and jumps straight to a seafood-packed, creamy dip that turns crunchy garlic bread into something borderline angelic.
4 tablespoons butter, divided use
2 tablespoons all-purpose flour
1/4 cup finely chopped onion
1 cup shrimp stock or water (see tip on how to make your own)
1/2 cup white wine
1 pinch cayenne pepper, or to taste
1 teaspoon salt
1 cup whipping cream
4 shrimp, peeled and deveined
4 oysters
blackened seasonings, to taste
1 cup chopped fresh spinach
4 large button mushrooms, sliced
2 ounces lump crab meat, picked over for shells
2 tablespoons chopped green onion
5 ounces freshly grated Monterey jack cheese
sliced garlic bread or other dippers
Melt half of the butter in a saucepan over medium heat. Add the onion and cook for 2 minutes, stirring frequently. Whisk in the flour and cook, stirring constantly, for 2 minutes.
While whisking, slowly stir in the shrimp stock and white wine. Cook, stirring constantly, until smooth and combined.
Add the cayenne and salt, reduce the heat to medium-low and let the sauce simmer for 10 minutes.
Add the whipping cream to the sauce and mix well. Let the sauce simmer for 5 more minutes.
Remove the pan from the heat and set aside.
Preheat the broiler.
Season the shrimp and oysters with blackened seasoning as desired.
Melt the remaining butter in a deep skillet over medium heat. Add the shrimp and oysters and cook for 2 minutes per side.
Add the spinach, mushrooms, crab meat, and green onion. Cook, stirring frequently, until the mushrooms are soft. Stir the sauce into the skillet and mix well. Bring the fondue to a simmer then transfer to a broiler-safe gratin dish (or, use a broiler-safe skillet if you want to serve it from the skillet).
Top the seafood mixture with the grated cheese and place under the broiler just until the cheese has melted.
Serve with sliced garlic bread, for dipping.
For extra flavor, add a clove of minced garlic to the sauce.
Serve with freshly toasted garlic bread for dipping.
Adjust the amount of cayenne pepper in the sauce as desired.
If the sauce becomes too thick, thin it with a little more stock or water.
Try adding other seafood like crawfish tails or scallops.
Be careful not to overcook the seafood or it will become tough.
Broil until the cheese is bubbly and slightly golden.
Make your own shrimp stock by boiling 1 cup of shrimp shells in 4 cups of water for 30 minutes or until it is reduced to 1 cup of liquid. Strain the stock through a double layer of cheesecloth or fine-meshed sieve.
You can chop the shrimp and oysters if desired, or leave them whole.
You can use a mix of paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper to taste.
While lump crab meat is preferred for its texture and flavor, claw meat can be used (shredded or chopped). Canned crab meat can also be used as an alternative.
Substitute chicken or vegetable broth for the white wine in the sauce.
A blend of cheddar and mozzarella or just mozzarella can be used as a substitute.
Whipping cream gives a rich texture, but half & half or full-fat milk can be used for a lighter version.
The sauce can be made in advance and refrigerated; reheat gently before adding to the seafood mixture.
Shrimp should be pink and slightly opaque, and oysters should start to curl at the edges.
Yes, you can use other vegetables like bell peppers or artichokes.
Store the fondue in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan (microwaving is not recommended).
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
August 20, 2020
I like this alot
Just asking , anyway you can freeze this.
I wouldn't.
January 31, 2015
It was WONDERFUL!!!!!
January 1, 2014
Let me just say I am a feen for fondue. It's the only thing I order when I go to Pappadeaux or PaPa's seafood.Thank u, thank u, thank u to the person who posted this recipe. It's not the exact same, I think it's better. If ur a fondue lover u must try this recipe. It's awesome!!
October 25, 2013
There aren't any Pappadeaux where I live now and this was always my favorite menu item. It tastes just like I remember. Really easy to make too - ready in just a few minutes since the seafood cooks so fast.
July 5, 2013
I think this is pretty close to pappadeaux (but it's been a while since we've been there). Either way, it's a fantastic recipe. Expensive with the seafood in it but worth it for special occasions.
September 24, 2010
AMAZING!!!!!!!!! So good just like the restaurant. I have made this 3 times now and everyone loves it. Unreal how good this recipe is!!
April 2, 2010
We loved the blackened seafood fondue. We order it every time we go to Pappadeaux. I doubled this recipe because we were having company. The fondue was a little thinner than what is served at the resturant but had a very good taste. Next time I will cut down the amount of shrimp stock.
February 1, 2010
My Husband and I LOVE LOVE LOVE this in the restaurant. We made this copycat and even though it is not identical...it is close enough! I was good...will make again.
October 24, 2007
This is the best item on the menu at Pappadeaux. I order it every time I go. I cook this for my husband on special occasions and he can't get enough of it! Very, very scrumptious!
August 22, 2007
I LOVE this recipe! It's so yummy. Very easy to make and follow! You will NOT be disappointed if you follow the recipe.
April 18, 2007
very good but not exactly as I remember it!! Would make again and again!!
January 30, 2007
I have fixed this recipe several times and it is wonderful. I have eaten the orginal from pappadeaux's many times, this is not an excact replica but is a very close and delicous substitute!
We never go to Dallas without having the Blackend Oyster and Shrimp Fondeaux....it is outstanding with a chilled white wine as well.....
June 9, 2006
I LOVED IT! WOULD HAVE PUT A LITTLE MORE SPINACH THAN WHAT THE RECIPE CALLS FOR - BUT IT WAS STILL GREAT.