Alexander Sauce Pappadeaux Recipe (2024)

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• 1 hr. to make
• Serves 6

A Seafood Lover's in a cream sauce

• seafood with a creamy
• spicy sauce
• saute
• nothing specific

Ingredients

• Alexander Sauce Pappadeaux shopping list
• 6 tablespoons unsalted butter shopping list
• 1/2 cup finely chopped sweet yellow onion shopping list
• 1 ½ T. flour shopping list
• 1/2 c. clam juice shopping list
• 2 c. heavy whipping cream shopping list
• Pinch of cayenne pepper shopping list
• 1/2 tsp salt shopping list
• 1/4 to 1/2 tsp white pepper shopping list
• 1/2 lb. each: small shrimp peeled and deveined and bay scallops shopping list
• 6 to 8 ozs cooked crawfish shopping list
• Heat 3 tablespoons butter in large sauté pan, add onion, and cook until translucent over medium heat. Slowly stir in flour and cook 2 minutes, stirring continuously. Blend in clam juice. Gradually add cream, cayenne pepper, salt, and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside. shopping list
• Melt remaining 3 tablespoons butter in another large sauté pan over medium heat; add shrimp and scallops and sauté until they are about three quarters done, about 2 minutes. Add crawfish and sauté 30 seconds. Drain butter, add reserved cream sauce mixture, and stir. Serve hot over your choice of cooked fish and enjoy. shopping list
• Good over grilled catfish. Why not crawfish shopping list

How to make it

• Heat 3 tablespoons butter in large sauté pan, add onion, and cook until translucent over medium heat. Slowly stir in flour and cook 2 minutes, stirring continuously. Blend in clam juice. Gradually add cream, cayenne pepper, salt, and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside.
• Melt remaining 3 tablespoons butter in another large sauté pan over medium heat; add shrimp and scallops and sauté until they are about three quarters done, about 2 minutes. Add crawfish and sauté 30 seconds. Drain butter, add reserved cream sauce mixture, and stir. Serve hot over your choice of cooked fish and enjoy.
• Good over grilled catfish. Why not crawfish