Pappadeaux’s Blackened Oyster & Shrimp Fondue

This Pappadeaux’s Blackened Oyster and Shrimp Fondue brings restaurant-quality indulgence to your home kitchen. The combination of perfectly blackened seafood, luscious cheese sauce, and tender vegetables creates an impressive appetizer perfect for special occasions or to treat yourself to something extraordinary. While it feels luxurious, the recipe is straightforward, with most components coming together in under an hour. The result is a showstopping dish that captures the essence of Louisiana’s seafood tradition in every bite—rich, spicy, creamy, and utterly satisfying.

Ingredients You’ll Need

For the Seafood:

• Shrimp – Provides sweet, tender texture as the foundation of this dish
• Oysters – Adds briny richness that complements the blackening spice
• Blackening seasoning – Creates the distinctive Cajun flavor profile
• Butter – Helps develop the blackened crust and adds richness

For the Vegetables:

• Spinach – Adds color, nutrition, and slight bitterness to balance the rich sauce
• Mushrooms – Contribute earthy flavor and meaty texture
• Green onions – Provide fresh, mild onion flavor and color contrast
• Onion – Forms the aromatic base of the sauce

For the Sauce:

• Butter – Creates the base for the roux that thickens the sauce
• Flour – Works with butter to form a roux for perfect sauce consistency
• Shrimp stock – Adds depth of seafood flavor throughout the dish
• White wine – Contributes acidity and complexity to the sauce
• Cayenne – Provides subtle heat that enhances all other flavors
• Salt – Balances and enhances the flavor profile
• Whipping cream – Creates luxurious richness and smooth texture
• Monterey Jack cheese – Melts beautifully for the perfect fondue consistency

For Serving:

• Garlic bread – Serves as the perfect vehicle for enjoying the fondue
• Lump crab meat – Adds sweet, delicate texture and luxury to the finished dish

Step-by-Step Instructions

Preparing the Shrimp Stock:

1. If making homemade shrimp stock, save shells from peeled shrimp in a medium saucepan.
2. Add 4 cups of water to the shells and bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 30 minutes, uncovered.
4. Strain the stock, discarding shells, and set aside 1 cup for the recipe. The remaining stock can be frozen for future use.

Making the Cream Sauce:

5. In a medium saucepan, melt 2 tablespoons butter over medium heat.
6. Add 1/4 cup chopped onion and cook until translucent, about 3-4 minutes.
7. Whisk in 2 tablespoons flour to create a roux, stirring constantly for 1-2 minutes until light golden.
8. Slowly whisk in 1 cup shrimp stock and 1/2 cup white wine, ensuring no lumps remain.
9. Add 1/4 teaspoon cayenne and 1 teaspoon salt, stirring to combine.
10. Simmer sauce for 10 minutes, stirring occasionally.
11. Pour in 1 cup whipping cream, stir well, and simmer for an additional 5 minutes until slightly thickened.
12. Remove from heat and set aside.

Preparing the Seafood and Vegetables:

13. Season 1/2 pound peeled shrimp and 1/2 pound raw oysters generously with blackening seasoning on both sides.
14. Heat 1 tablespoon butter in a large sauté pan over medium-high heat until melted and beginning to foam.
15. Add the seasoned shrimp and oysters to the hot pan, searing for approximately 2 minutes on each side until shrimp are pink and oysters are just cooked through. Do not overcook.
16. Add 1 cup chopped spinach and 4 sliced mushrooms to the pan, stirring frequently for 1-2 minutes until beginning to wilt and soften.
17. Gently fold in 2 ounces lump crab meat and 2 tablespoons chopped green onions, being careful not to break up the crab too much.

Finishing the Fondue:

18. Pour the reserved cream sauce into the seafood mixture and gently stir to combine. Bring to a gentle simmer.
19. Transfer the entire mixture to a heatproof serving dish.
20. Sprinkle 5 ounces shredded Monterey Jack cheese evenly over the top.
21. Place under a preheated broiler for 2-3 minutes, or until the cheese is completely melted, bubbly, and beginning to brown in spots.
22. Remove from broiler and let stand for 2 minutes before serving.
23. Serve immediately with warm garlic bread for dipping.

Chef’s Notes

For the most authentic Pappadeaux experience, don’t skimp on the blackening seasoning—it should form a visible crust on the seafood without being burnt. When making the roux, ensure it cooks long enough to remove any raw flour taste but doesn’t darken too much. The ideal fondue has a velvety consistency; if it’s too thick, add a splash of stock or wine to thin it slightly. Fresh seafood is essential here—frozen shrimp can work in a pinch, but fresh oysters make a noticeable difference in flavor. If serving this as a main course rather than an appetizer, consider doubling the recipe and serving with a simple green salad to balance the richness.