BLACKENED CRUSTACEAN FONDEAUX
This is a dish I frequently order when I go to Pappadeaux Seafood Kitchen. The recipe below is my copycat version. I think I got pretty close.
8 extra large shrimps, shells, and heads, 5 ounces crawfish tails, chopped, 5 ounces lump crab meat, 10 white mushrooms, 2 cups fresh spinach, chopped, 6 ounces Monterey Jack cheese, shredded, 1 stick salted butter and blackening seasoning.
Blacken Seasoning Recipe: Here are the ingredients you make it up: sweet paprika, granulated garlic, onion powder, dried thyme, black pepper, cayenne, salt, dried basil, and oregano stir well.
Peel and devein the shrimp. Drop shrimp shells, heads, 1 small onion, 1 celery stalk into a pot of water to prepare stock, bring to boil then lower to a simmer and cook for 30-45 minutes. Turn off and allow to steep for another 15 minutes. Heavily sprinkle blackening seasoning evenly over the shrimp and crawfish tails. In a skillet, melt the butter. Add the shrimp and crawfish to the skillet cook till the shrimp start to curl, remove the crawfish and shrimp from the skillet; set aside. Slice the mushrooms, roughly chop the spinach add to the shrimp mixture. Stir, when the spinach starts to wilt add the crab meat. Continue to cook for another couple of minutes till all the vegetables are cooked. Set aside. Prepare the sauce.
Fondeaux Sauce: 2 cups heavy cream, ¾ cup white champagne, 1 ½ cups shrimp stock, 3 tablespoons unsalted butter, 2 ½ tablespoons flour, ¼ cup white onion, finely chopped, 1 teaspoons chicken bouillon, ¼ teaspoons cayenne. Melt the butter in a skillet add the flour to make your roux. Stir with a whisk. Add the onions continue to cook until the onions are clear. Add the liquids and the dry seasonings. Simmer for approximately 3-5 minutes. Pour the sauce over the shrimp mixture. Transfer everything to a baking dish mix well. Grate the cheese and sprinkle on top. Put the dish in broiler and cook until the cheese melts.