Pappadeaux Seafood Fondue Recipe
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.
Servings: 4
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.