Login to Save Like

Ingredients

• 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

Description

A Seafood Lover's In A Cream Sauce

Group Recipes