Pappadeaux Seafood Fondue Recipe
This Pappadeaux seafood fondue is rich, creamy, and packed with shrimp, crawfish, and crab, all swimming in a smooth cheese sauce!The trick to getting that silky texture is using freshly shredded cheese instead of pre-packaged shreds, which have added starch that makes the sauce grainy.A splash of white wine adds just the right amount of sharpness to balance the richness of the cheese and seafood.I always cook the seafood separately before adding it to the sauce so it doesn’t release excess liquid and thin everything out.Serving it with toasted garlic bread makes a huge difference—something crisp and sturdy holds up better than soft bread that gets soggy too fast.
Ingredients
- 1 lb Shrimp peeled and deveined
- 1/2 lb Crab Meat
- 2 cups Monterey Jack Cheese shredded
- 2 tbsp Butter
- 1 cup Heavy Cream
- 1/4 cup Onion diced
- 1/4 cup Bell Pepper diced
- 1/4 cup Celery diced
- 2 cloves Garlic minced
- 1/4 tsp Cayenne Pepper
- Salt and Pepper to taste
Instructions
- Make a flavorful base by melting butter in a saucepan.
- Add diced onion, bell pepper, and celery.
- Cook these until soft, for about 5 minutes.
- Add garlic and sauté for an additional minute.
- Stir constantly to prevent burning.
- Pour in heavy cream and bring to a gentle simmer.
- Keep stirring until thickened slightly, around 3-4 minutes.
- Gradually add shredded cheese, stirring until it melts smoothly.
- Ensure the mixture is creamy without lumps.
- Stir in shrimp, crab meat, and season with cayenne pepper, salt, and pepper.
- Simmer until the seafood is cooked through.
- Typically takes about 5 minutes.
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