Copycat Pappadeauxs Alexander Sauce Recipes

COPYCAT PAPPADEAUX'S ALEXANDER SAUCE

Copycat Pappadeaux's Alexander Sauce image

This copycat version of Pappadeaux's famous sauce is simple to make at home.

Provided by ssmnita

Time 29m

Yield 6

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter, divided
1/2 cup chopped sweet type or yellow onion
1 1/2 tablespoon flour
1/2 cup clam juice
2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup uncooked small shrimp
5 ounces white lump crabmeat
1 dash cayenne pepper (optional)

Steps:

Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes. In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.

Nutrition Facts :

ALEXANDER SAUCE

Alexander Sauce image

Make and share this Alexander Sauce recipe from Food.com.

Provided by LBWs-Dad

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
1 1/2 tablespoons flour
1/2 cup clam juice
2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup uncooked small shrimp
5 ounces white lump crabmeat
1 dash cayenne pepper (optional)

Steps:

Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes.
In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.

Nutrition Facts : Calories 424.2, Fat 41.2, SaturatedFat 25.6, Cholesterol 157.2, Sodium 388.1, Carbohydrate 7.6, Fiber 0.3, Sugar 1.3, Protein 7.5

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

Pontchartrain Sauce (Pappadeaux's) image

A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.

Provided by mshonibea

Categories Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

24 medium shrimp shells
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
5 cups water
4 tablespoons unsalted butter
4 tablespoons flour
prepared shrimp stock
prepared roux
1 1/2 tablespoons garlic, chopped
1/4 cup onion, chopped
3/4 cup butter
24 medium shrimp
6 ounces back fin crabmeat
1/4 cup madeira wine
1 tablespoon cajun seasoning

Steps:

To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
Add shrimp stock and crushed bouillon cube; stir and let simmer.
While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.

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