Alexander Sauce Pappadeaux Recipe


  • 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


A Seafood Lover's In A Cream Sauce

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