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How To Make Pappadeaux Opelousas Sauce

How To Make Pappadeaux Opelousas Sauce

Alexander sauce a creamy seafood sauce that goes very well with salmon and other seafood dishes. Try it with pasta.


  • 6 tablespoons unsalted butter, divided
  • 1/2 cup chopped sweet or yellow onion
  • 1 1/2 tablespoons flour
  • 1/2 cup clam juice
  • 2 cups whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper dash of cayenne pepper, optional
  • 1 cup uncooked small shrimp
  • 5 oz. white lump crabmeat


1. In large saucepan, melt 3 tablespoons butter; add onion and cook until soft but not browned.

2. Stir in flour; cook 2 minutes, whisking constantly.

3. Gradually pour in clam juice and cream; season with salt, pepper and cayenne. Cook, stirring, about 3 minutes.

4. In saute pan, melt remaining 3 tablespoons butter; add shrimp; cook for 2 minutes; add crabmeat; cook an additional minute; stir into creamed mixture. Combine. Serve hot.

Serves 4

How To Make Pappadeaux Opelousas Sauce
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