Pappadeaux Gator Sauce Recipes

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IMPRESSIVE CREOLE DIPPING SAUCE



Impressive Creole Dipping Sauce image

Use this sauce to dip in bits of fish, steamed or sauteed shrimp, or crawfish. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!

Provided by Miss Annie

Categories     Sauces

Time 1h

Yield 1 cup

Number Of Ingredients 4

1 cup mayonnaise
1/3 cup creole mustard
1 tablespoon lemon juice, to taste
1 1/2 teaspoons creole seasoning, to taste

Steps:

  • Mix Creole mustard with the mayonnaise to taste.
  • Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
  • Refrigerate for about 1 hour.

Nutrition Facts : Calories 58.9, Fat 3.4, SaturatedFat 0.2, Sodium 941.3, Carbohydrate 5.5, Fiber 2.8, Sugar 1.1, Protein 3.7

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

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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