Pontchartrain Sauce (Pappadeaux's)
"A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago."
photo by Delisha T.
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Shrimp Stock
- 24 medium shrimp shells
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 5 cups water
-
Roux
- 4 tablespoons unsalted butter
- 4 tablespoons flour
-
Pontchartrain Sauce
- prepared shrimp stock
- prepared roux
- 1 1⁄2 tablespoons garlic, chopped
- 1⁄4 cup onion, chopped
- 3⁄4 cup butter
- 24 medium shrimp
- 6 ounces back fin crabmeat
- 1⁄4 cup madeira wine
- 1 tablespoon cajun seasoning
directions
- To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
- Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
- Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
- In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
- Add shrimp stock and crushed bouillon cube; stir and let simmer.
- While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
- Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
- Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
- Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.
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Reviews
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My husband used to get catfish with Pontchartrain sauce at Pappadeaux and was missing it. It's been years and it popped into his head and he wanted it. I found this recipe which was a bit daunting, but I like a challenge. I made it according to the recipe but forgot the wine, didn't miss it. In the directions, there was the addition of a bullion cube, it was not in the ingredients list. I assumed it was a chicken cube and added it. I did cut the shrimp into pieces about 3/4 in. I served it over pan sauted swai in a touch of the brown butter that wect in the sauce. This is an I credibly sauce, full of flavor and beautifully rich. It makes quite a bit, going it freezes well. Other recipes added mushrooms and peppers, nope, this is perfect as it is.
