Pappadeaux Blackened Oyster And Shrimp Fondeaux - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1/2 teaspoon garlic powder
1 teaspoon salt
1 cup whipping cream
4 shrimp, peeled and deveined
4 oysters
blackening seasoning
melted butter, as needed
1 cup chopped spinach
4 mushrooms, sliced
2 ounces crawfish tail meat (can be left out)
2 ounces lump crabmeat
2 tablespoons chopped green onions
4 -5 ounces monterey jack cheese, grated
garlic bread

Preparation

Make sauce and set aside.
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, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
REMEMBER NOT TO LET THE CREAM SCORCH.
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, crawfish, 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.
*Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
Boil shells for 30 minutes.