Pappadeaux Alexander Sauce Recipe
The Pappadeaux Alexander Sauce Recipe is a true seafood lover’s delight. This rich and creamy sauce is a signature creation from Pappadeaux Seafood Kitchen.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup seafood stock
- 1 tsp Cajun seasoning
- Salt to taste
- Black pepper to taste
- 2 tbsp fresh parsley chopped
- ½ cup lump crab meat optional
- ½ cup shrimp cooked and chopped (optional)
Instructions
- Heat butter and oil in a skillet.
- Add onion and sauté until soft.
- Stir in garlic and mushrooms.
- Cook mushrooms until golden brown.
- Pour white wine and let it reduce.
- Add seafood stock and simmer gently.
- Stir in heavy cream and Cajun seasoning.
- Let the sauce thicken slightly.
- Add salt and pepper to taste.
- Stir in crab and shrimp if using.
- Finish with fresh parsley on top.
- Serve hot over seafood or pasta.
Notes
- Use fresh mushrooms for better flavor.
- Heavy cream works best, avoid substitutes.
- Don’t skip the wine; it adds depth.
- Add seafood last to prevent overcooking.
- Stir constantly to avoid burning the sauce.
- Adjust Cajun spice to your liking.
- Serve immediately for best taste.