This fondue (the way Pappadeaux does it!) is loaded, rich, and exactly what you want when you need something indulgent and full of seafood!
Melt the cheese into the sauce gradually and don’t boil it—keep the heat low so it stays smooth and doesn’t separate.
Chop the onions and bell peppers small so they blend into the sauce and don’t overpower the texture.
You’ll use a splash of white wine or dry sherry—it adds something subtle that gives the base more character.
This works best in a small baking dish or cast iron pan—anything that holds heat and keeps the dip warm for longer.
How to Make Pappadeaux’s Seafood Fondue
Ingredients
- 4 oz Shrimp (peeled, deveined)
- 4 oz Oysters (shucked)
- 4 oz Crabmeat (lump)
- 2 cups Spinach (chopped)
- 4 Mushrooms (sliced)
- 2 tbsp Butter
- 1 cup Monterey Jack Cheese (shredded)
- 1 cup Mozzarella Cheese (shredded)
- 1 cup Heavy Cream
- 2 Green Onions (chopped)
- 1 tsp Blackening Seasoning
- 1/2 tsp Cajun Seasoning
- 1 small loaf French Bread (for serving)
Step-by-Step Instructions
Step 1:
Preheat your oven to 375°F so it’s ready when you need it.
Step 2:
Melt butter in a large skillet over medium heat, then toss in shrimp and oysters.
Step 3:
Season the seafood with blackening and Cajun spices. Sauté about 2 minutes per side, just until they start looking opaque.
Step 4:
Add spinach, mushrooms, and crabmeat. Cook everything together for 2-3 minutes, letting the spinach wilt down.
Step 5:
Pour in the heavy cream and let it come to a simmer. Sprinkle in both cheeses.
Step 6:
Stir until the cheese melts into the cream and you get a thick sauce. Fold in the green onions at the end.
Step 7:
Spoon the seafood mixture into an oven-safe dish and bake for 10-12 minutes, until it’s bubbly and just browned on top.
Step 8:
Serve hot with slices of French bread for dipping.
Tips and Tricks for Making This Recipe
Prep All Ingredients First
Have your seafood cleaned, veggies chopped, and cheese shredded before you start. This recipe moves fast once the skillet’s hot.
Try Other Seafood Options
If oysters aren’t your thing or you can’t find them, just swap in extra shrimp or even some scallops for a new flavor.
Don’t Overcook the Seafood
Seafood gets rubbery quick, so cook just until it’s opaque and pull it off the heat once the cheese melts.
Use a Broiler for Extra Browning
If you want a golden top, slide the fondue under the broiler for a couple minutes at the end. Watch closely so it doesn’t burn.
Warm the Bread
I like to toast or warm the French bread so it’s crusty outside, soft inside—makes scooping up the fondue way better!
What to Serve with Pappadeaux Seafood Fondue
Garlic Bread
Seafood fondue and garlic bread? It’s a classic combo, and honestly, I reach for it every time because the bread soaks up all that cheesy, seafood goodness.
Slice up a fresh baguette, brush with melted butter and minced garlic, and toast it so it’s crisp.
There’s just something about scooping up warm fondue with bread straight from the oven.
Steamed Asparagus
Steamed asparagus works well too. The crisp stalks add a little contrast to the creamy fondue.
Steam until bright green, sprinkle with sea salt, squeeze a bit of lemon. If you’re feeling fancy, wrap each stalk in a thin slice of prosciutto.
Sautéed Mushrooms
Sautéed mushrooms bring a nice earthiness and taste great dipped in fondue.
Cook sliced mushrooms with butter, chopped garlic, and a splash of white wine. I like cremini or baby bella mushrooms, but use what you’ve got.
Roasted Fingerling Potatoes
Roasted fingerling potatoes aren’t the first thing you think of, but they’re fun for scooping and soaking up sauce.
Toss in olive oil, salt, pepper, then roast until golden. Serve them warm. They add a bit of heartiness and fill everyone up.
Pickled Okra or Vegetables
If you want a tangy twist, put out some pickled okra or other veggies.
The acidity cuts through all that richness. Grab a jar at the store or make quick refrigerator pickles for a homemade touch.
Variations and Substitutions
If you want to mix up your seafood, swap the shrimp with crab, crawfish, or scallops. I’ve even tossed in chunks of white fish for something different.
You can use Monterey Jack, mozzarella, or white cheddar—whatever cheese you’ve got on hand. Each one brings its own thing to the dip.
Want it creamier? Try using half-and-half, or mix cream cheese and sour cream in for extra richness.
Different Vegetables
Dice up some bell peppers or add extra spinach for more color and flavor.
Throw in mushrooms or a bit of sautéed garlic if you’re in the mood. Honestly, don’t be afraid to use whatever’s left in your fridge.
Spice Level
Need more kick? Add extra Cajun seasoning or a dash of hot sauce. Or dial it back for milder tastes—just start slow and taste as you go.
How to Store Leftover Pappadeaux Seafood Fondue
Storing in the Refrigerator
If you’ve got leftover fondue, scoop it into an airtight container to keep fridge smells out.
This dish stays good in the fridge for up to two days, but I don’t push it longer.
Let the fondue cool to room temp before sealing and stashing it away.
Container Tips
I go for glass containers—they’re easy to see through and don’t stain from the sauce.
Make sure the lid fits tight. Seafood dishes need a little extra care to keep them tasting fresh.
Label the container with the date so you remember how long it’s been in there.
What Not to Do
Don’t leave seafood fondue out on the counter. Chill it as soon as you can.
Avoid metal containers—seafood can pick up weird flavors if it sits against metal for too long.
Trust me, you’ll taste the difference if you skip these steps!
Common Mistakes to Avoid
Overcooking the Seafood
Cook your shrimp, crab, or crawfish too long and you’ll get a chewy, rubbery mess that nobody wants.
Add the seafood near the end so it stays tender and juicy. It’s easy to lose track and let things go a minute too long, so keep an eye on that pan.
Using Low-Quality Cheese
Don’t grab pre-shredded cheese—it’s got anti-caking agents and never melts as well as fresh. Grate your own for a creamier, richer fondue.
If you use cheese that doesn’t melt well, your sauce can turn grainy or separated, and that just throws off the whole dish.
Skipping Seasoning Adjustments
If you don’t taste and adjust your seasoning at the end, you might serve fondue that’s bland or way too salty.
I always suggest tasting for salt, garlic, and Cajun seasoning right before you serve, and just toss in a bit more if it needs it!
Don’t be shy about adding a pinch here and there—sometimes those tiny tweaks totally change the flavor.
Pappadeaux Seafood Fondue Recipe
Ingredients
- 4 oz Shrimp peeled, deveined
- 4 oz Oysters shucked
- 4 oz Crabmeat lump
- 2 cups Spinach chopped
- 4 Mushrooms sliced
- 2 tbsp Butter
- 1 cup Monterey Jack Cheese shredded
- 1 cup Mozzarella Cheese shredded
- 1 cup Heavy Cream
- 2 Green Onions chopped
- 1 tsp Blackening Seasoning
- 1/2 tsp Cajun Seasoning
- 1 small loaf French Bread for serving
Instructions
- Preheat your oven to 375°F so it’s ready when you need it.
- Melt butter in a large skillet over medium heat, then toss in shrimp and oysters.
- Season the seafood with blackening and Cajun spices. Sauté about 2 minutes per side, just until they start looking opaque.
- Add spinach, mushrooms, and crabmeat. Cook everything together for 2-3 minutes, letting the spinach wilt down.
- Pour in the heavy cream and let it come to a simmer. Sprinkle in both cheeses.
- Stir until the cheese melts into the cream and you get a thick sauce. Fold in the green onions at the end.
- Spoon the seafood mixture into an oven-safe dish and bake for 10-12 minutes, until it’s bubbly and just browned on top.
- Serve hot with slices of French bread for dipping.