“A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.”

Ingredients Nutrition

  • Shrimp Stock
  • 24 medium shrimp shells
  • 12 cup onion, chopped
  • 12 cup celery, chopped
  • 12 cup carrot, chopped
  • 5 cups water
  • Roux
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • Pontchartrain Sauce
  • prepared shrimp stock
  • prepared roux
  • 1 12 tablespoons garlic, chopped
  • 14 cup onion, chopped
  • 34 cup butter
  • 24 medium shrimp
  • 6 ounces back fin crabmeat
  • 14 cup madeira wine
  • 1 tablespoon cajun seasoning


  1. 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.
  2. Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
  3. 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.
  4. In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
  5. Add shrimp stock and crushed bouillon cube; stir and let simmer.
  6. While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
  7. Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
  8. 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.
  9. 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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