So one of my most favorite appetizers is the Seafood Fondeaux at Pappadeaux’s Restaurant in Texas. It is rich, cheesy, creamy, absolutely to delicious! I don’t eat it often because I know it’s probably super fattening… but I don’t care! It’s that good! I decided I would try to recreate the dish at home so I could enjoy anytime I wanted it… haha. I got pretty doggone close!!
Once the crawfish is heated through, place the mixture in a good high heat oven dish. Not too big. Squeeze a lime in the mixture. Place your Monterrey Jack cheese over the top and broil on low for about 5 to 10 minutes.
Now the Fondeaux is an heavy S if you are following Trim Healthy Mama. The French bread is NOT on plan, BUT you could toast up some low carb tortillas or Joseph Lavash Bread & it would TOTALLY work as an awesome dip!!! My mouth is watering right now… Hope you enjoy because I sure did!!!
CAJUN CRAWFISH FONDEAUX
by Sarah Criddle
1 cup of mushrooms
3 big handfuls of spinach
3 cloves of garlic
1/2 stick butter
1/2 lime squeezed
1/3 cup heavy whipping cream
2 cups of cooked crawfish
2 cups Monterrey Jack cheese (I used shredded)
Sauté your vegetables in the butter. Cook through. Add your seasoning & salt. Add your crawfish. Cook till crawfish is heated good. While that cooks, cut up your French bread and sprinkle with olive oil, garlic & salt. Broil for 5 minutes or until golden brown. Pour your seafood mixture in a good oven safe dish. Squeeze a lime over the mixture & sprinkle with the cheese. Broil for 5 to 10 minutes till bubbley. Take out, scoop on to a piece of French bread & EAT UP!!!!