Pappadeaux Blackened Oyster and Shrimp Fondeaux
Dive into the bold and creamy flavors of Pappadeaux Blackened Oyster and Shrimp Fondeaux, a luxurious Cajun-inspired appetizer that will transport your taste buds straight to the heart of Louisiana. Succulent oysters and shrimp are seasoned with zesty Cajun spices, perfectly seared, and immersed in a rich, velvety sauce made with heavy cream, dry sherry, and a blend of Monterey Jack, Mozzarella, and Parmesan cheeses. This dish is elevated with the addition of sautéed aromatic vegetables, earthy mushrooms, and a final broil for a golden, bubbly finish. Garnished with fresh parsley and green onions, it’s served piping hot alongside toasted baguette slices for the ultimate cheesy, seafood-packed indulgence. Perfect for entertaining, this restaurant-worthy dish combines comfort and elegance in every bite, making it a standout choice for seafood and cheese lovers alike.
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Recipe Information
Ingredients
- 12 pieces Oysters
- 12 pieces Shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cup Yellow onion, finely diced
- 0.5 cup Celery, finely diced
- 0.5 cup Green bell pepper, finely diced
- 0.5 cup White mushrooms, sliced
- 0.25 cup Dry sherry
- 1 cup Heavy cream
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Green onions, chopped
- 1 teaspoon Paprika
- 1 tablespoon Fresh parsley, chopped
- 8 pieces Baguette slices, toasted
Instructions
Season the oysters and shrimp with 1 tablespoon of Cajun seasoning. Set aside.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the oysters and shrimp and cook for 2-3 minutes per side, or until they are just cooked through. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic, diced onion, celery, and bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened.
Stir in the mushrooms and sauté for an additional 2 minutes.
Deglaze the skillet with dry sherry, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 minutes.
Pour in the heavy cream and bring it to a gentle simmer, stirring to combine.
Gradually add the Monterey Jack, Mozzarella, and Parmesan cheeses, stirring constantly until the cheese has melted and the mixture is smooth and creamy.
Return the cooked oysters and shrimp to the skillet and stir to coat them in the cheese sauce.
Sprinkle the remaining tablespoon of Cajun seasoning, paprika, and green onions over the top.
Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the top is golden and bubbly. Watch closely to avoid burning.
Remove the skillet from the oven and garnish with chopped parsley.
Serve immediately with toasted baguette slices for dipping.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.4 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2048 mg | 158% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 2628 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
