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 have gotten mighty close; my humble taste bulbs say this is a tasty dish.

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.

Peel and devein the shrimp. Drop shrimp shells, heads, 1 small onion, 1 celery stalk into a pot of water to prepare the stock, bring to boil then lower to a simmer and cook for 30- minutes. Turn off and allow to steep for another 15 minutes. Heavily sprinkle blackening seasoning evenly over the shrimp and crawfish tails. Get out a heavy skillet, heat to medium-high add the butter.  When the butter melts, add the shrimp and crawfish.  Saute 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 skillet, stir, when the spinach starts to wilt add the crab meat.  Continue to cook for another couple of minutes or till all the vegetables are cooked.  Set aside. Prepare the sauce.

BLACKENED SEASONING RECIPE

sweet paprika, granulated garlic, onion powder, dried thyme, black pepper, cayenne, salt, dried basil, and oregano stir well.

FONDEAUX SAUCE

2 cups heavy cream, 3/4 cup white champagne, 1 1/2 cups shrimp stock, 3 tablespoons unsalted butter, 2 1/2 tablespoons self-rising flour, 1/4 cup white onion, finely chopped, 1 teaspoon chicken bouillon, 1/4 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 transulcant.  Add the liquids and the dry seasonings. Simmer for approximately 3-5 minutes. Taste, add more dry seasoning as needed.

Pour the sauce over the shrimp mixture.  Transfer everything to a lightly greased baking dish mix well.  Grate the cheese and sprinkle on top.  Put the dish in the oven bake uncovered until everything is hot and the cheese is melted.