Pappadeaux Snapper Ponchartrain
Indulge in the bold and decadent flavors of Pappadeaux Snapper Ponchartrain, a restaurant-style seafood dish you can easily create at home. This standout recipe features tender, golden-seared snapper fillets smothered in a luscious, creamy Ponchartrain sauce brimming with succulent shrimp, sweet lump crab meat, and earthy mushrooms. Infused with Cajun seasoning, a splash of dry white wine, and a hint of fresh lemon juice, every bite is a harmonious blend of Southern comfort and gourmet flair. Perfectly balanced with savory aromatics and finished with a sprinkle of fresh parsley, this elegant meal is ideal for weeknight dinners or special occasions. Serve with rice, garlic mashed potatoes, or steamed veggies for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) snapper fillets
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 1 cup (sliced) white mushrooms
- 1 cup (peeled and deveined) shrimp
- 1 cup lump crab meat
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon (or to taste) kosher salt
- 1 teaspoon (or to taste) black pepper
Instructions
Pat the snapper fillets dry with paper towels and season both sides with Cajun seasoning, salt, and pepper. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the snapper fillets for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside on a plate.
In the same skillet, melt 2 tablespoons of unsalted butter. Add the diced onion, celery, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until the mushrooms release their moisture and are tender.
Stir in the shrimp and cook for 2-3 minutes until the shrimp are pink and opaque. Add the lump crab meat and stir gently to avoid breaking apart the crab.
Deglaze the skillet with 1 cup of dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half (about 3 minutes).
Reduce the heat to medium and whisk in 1 cup of chicken stock and 1 cup of heavy cream. Simmer for 5-6 minutes, stirring occasionally, until the sauce thickens slightly.
Season the sauce with 2 teaspoons of Cajun seasoning, 2 tablespoons of lemon juice, and additional salt and pepper to taste.
Return the seared snapper fillets to the skillet, spooning the Ponchartrain sauce over the fish. Cover and simmer for 5 minutes, or until the snapper is fully cooked and flakes easily with a fork.
Garnish the dish with freshly chopped parsley and serve immediately. Pair with steamed vegetables, rice, or garlic mashed potatoes for an elegant meal.
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 3933 mg | 171% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.3 g | ||
| Protein | 260.4 g | 521% | |
| Vitamin D | 34.1 mcg | 171% | |
| Calcium | 510 mg | 39% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4169 mg | 89% | |
*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.
