Pappadeaux’s Alexander Sauce Recipe

Recipe Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) bottle clam juice
• 1/2 cup heavy whipping cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and freshly ground black pepper to taste
• 1/4 cup cooked and flaked crabmeat (optional)
• 1/4 cup cooked and chopped shrimp (optional)

Method Instructions:

1. Heat the oil and butter: In a medium saucepan over medium heat, melt the olive oil and butter.

2. Sauté the vegetables: Add the chopped onion, celery, and bell pepper to the pan. Sauté for 5-7 minutes, or until softened and translucent.

3. Introduce the aromatics: Add the minced garlic and cook for an additional minute, allowing the fragrant aroma to release.

4. Deglaze with wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Cook for a minute or two, allowing the alcohol to slightly evaporate.

5. Build the base: Add the diced tomatoes with their juices, clam juice, heavy whipping cream, Parmesan cheese, Worcestershire sauce, dried thyme, oregano, and cayenne pepper (if using). Season with salt and freshly ground black pepper to taste. Bring to a simmer and cook for 10-12 minutes, allowing the flavors to meld.

6. Creamy Perfection: Reduce the heat to low and whisk in the cooked and flaked crabmeat and chopped shrimp (if using). Heat through for another minute or two, being careful not to overcook the seafood.

7. Serve and Savor: Enjoy Pappadeaux’s Alexander Sauce with your favorite seafood dishes, like grilled or pan-seared fish, shrimp, or scallops. The creamy sauce complements the seafood beautifully, creating a flavor-packed culinary experience.

Servings and Tips:

• This recipe yields approximately 4-6 servings, depending on how much sauce you use per dish.
• Feel free to adjust the amount of spices based on your personal preference. Start with a smaller amount of cayenne pepper and gradually add more to achieve your desired level of heat.
• For a richer flavor, substitute heavy cream with full-fat coconut milk.
• The sauce can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat before serving.

Ingredient Substitutes:

• If you don’t have dry white wine, you can use chicken broth or water instead. However, the wine adds a touch of acidity and depth of flavor that is recommended for the best results.
• Crabmeat and shrimp are optional additions, but they enhance the seafood flavor of the sauce. You can replace them with other cooked and flaked white fish or omit them altogether.

Recipe Video:

While there isn’t an official video recipe directly linked to Pappadeaux, numerous online resources offer video demonstrations of similar Cajun or Creole seafood sauce recipes. Search for terms like “Cajun seafood sauce recipe” or “Creole cream sauce recipe” to find video guides that visually walk you through the preparation process.

Remarks/Conclusion:

Pappadeaux’s Alexander Sauce, recreated in your own kitchen, unlocks a world of flavor possibilities. This versatile sauce, with its creamy texture and bold Cajun-Creole influences, elevates any seafood dish. So, gather your ingredients, unleash your inner chef, and embark on a culinary adventure, recreating this restaurant favorite and savoring the taste of the South in every delicious bite.