Pappadeaux Blackened Oyster and Shrimp Fondeaux

This recipe was spotted by a fellow viewer in the Dallas Morning News. This is our favorite recipe from Pappadeaux.

Pappadeaux Blackened Oyster and Shrimp Fondeaux

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Pappadeaux Blackened Oyster and Shrimp Fondeaux

You can make Pappadeaux Blackened Oyster and Shrimp Fondeaux at home. 
5 from 1 vote
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Course: Appetizer
Cuisine: Cajun
Keyword: Anthony’s Linguine Calamari and Shrimp Pomodoro, Oysters, Pappadeaux Recipes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 531kcal


  • 1/2 pound shrimp peeled and deveined
  • 1/2 teaspoon blackening seasoning may want to add more
  • 1 tablespoon butter may want to add more
  • 1 cup spinach chopped
  • 4 Mushrooms sliced
  • 2 ounces lump crab meat
  • 2 tablespoons green onion chopped
  • 5 ounces Monterey Jack Cheese shredded
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup onion chopped
  • 1 cup shrimp stock or water
  • 1/2 cup white wine
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1 cup whipping cream

Garlic Bread


    • Sauce Directions Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside. Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes. 
    • Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers. Makes 4 servings.


    Calories: 531kcal | Carbohydrates: 7g | Protein: 25g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 284mg | Sodium: 1507mg | Potassium: 288mg | Fiber: 0g | Sugar: 1g | Vitamin A: 2195IU | Vitamin C: 7.5mg | Calcium: 402mg | Iron: 2.1mg

    About Stephanie Manley

    I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

    Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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    Reader Interactions


    1. Baltisraul......

      5 stars
      We are having the fondeaux on Memorial Day. And yes it does have fresh spinach and Jack cheese. We always add about 50% more crawfish and shrimp. Pappadeaux is our favorite chain place we have ever eaten, bar none.

    2. consaul

      Sorry to say this is close but not right… there is no crab in the fondeaux.. just crawfish tails, shrimp and blackened oysters… only the oysters are blackened. The spinach is whole leaf baby spinach.. otherwise this is pretty darn close!! And the type of cheese they put on top in Monterrey Jack Cheese! Only know because I worked at a Deaux for several years.. but adding crab meat would be yummy!!

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