Pappadeaux Blackened Oyster And Shrimp Fondeaux

• 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

1. Make sauce and set aside.
2. Melt butter in a saucepan; whisk in flour and chopped onion. Cook over.
3. medium heat until onion is tender. Slowly stir in stock and wine; whisk.
4. until smooth. Add cayenne, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
5. REMEMBER NOT TO LET THE CREAM SCORCH.
6. Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot saute.
7. 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.
8. 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.
9. *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
10. Boil shells for 30 minutes.

butter, flour, onion, shrimp, white wine, cayenne, garlic powder, salt, whipping cream, shrimp, oysters, blackening seasoning, butter, chopped spinach, mushrooms, lump crabmeat, green onions, cheese, garlic bread

Taken from www.food.com/recipe/pappadeaux-blackened-oyster-and-shrimp-fondeaux-142896 (may not work)