Copycat Pappadeauxs Alexander Sauce Recipes

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ALEXANDER SAUCE

Make and share this Alexander Sauce recipe from Food.com.

Provided by LBWs-Dad

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Alexander Sauce image

Steps:

  • Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes.
  • In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.

Nutrition Facts : Calories 424.2, Fat 41.2, SaturatedFat 25.6, Cholesterol 157.2, Sodium 388.1, Carbohydrate 7.6, Fiber 0.3, Sugar 1.3, Protein 7.5

6 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
1 1/2 tablespoons flour
1/2 cup clam juice
2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup uncooked small shrimp
5 ounces white lump crabmeat
1 dash cayenne pepper (optional)

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.

Provided by mshonibea

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16



Pontchartrain Sauce (Pappadeaux's) image

Steps:

  • 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.

24 medium shrimp shells
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
5 cups water
4 tablespoons unsalted butter
4 tablespoons flour
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

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