Beaver Rub Shrimp and Crawfish fondue
This is a crowd favorite. If you love shrimp you will fall in love with dish.
Servings: 8 people
Cost: $35
Equipment
- 1 large oven safe dish ( Cast iron is the best)
- 1 large saucepan
- 1 Medium sized Bowl
Ingredients
- 4 tbsp Avocado oil
- 2 lbs. Medium shrimp
- 3 cups Spinach chopped
- 8 ounces Monterey Jack freshly grated
- 1 lbs. Cremini Mushroom or White Button (Cleaned & sliced)
- 2 tbsp Cajun Beaver Rub
- 1/2 lbs. Crawfish tails
Sauce
- 4 tbsp Unsalted butter
- 4 tbsp Flour
- 1 cup White Wine
- 2 cups Heavy cream
- 2 cups Shrimp stock
- 1 small onion diced
- Salt to taste
- 1 bunch Green onions sliced
- 1 French loaf garlic bread
- Cajun Beaver Rub Hot Sauce
Instructions
- Clean and devein the shrimp. Rinse and pat dry with paper towels. In a bowl add 1 tbsp of avocado oil & 2 tbsp of Beaver Rub to the shrimp. Mix together. Cover and refrigerate for up to 3 hours.
- Preheat broiler to high.
- For the sauce: In a large saucepan melt butter on medium heat. Slowly whisk in the flour to make a rue. Keep whisking. Once you get the color that you like add the chopped onion and stir. Cook for 5 minutes.
- Add the shrimp stock and wine, whisk, add salt, pepper and cayenne to taste. Simmer for 5 minutes. Then set aside.
- For the Fondeaux: In a large cast iron pan add some avocado oil on medium high heat. Add the shrimp and cook for 2 minutes per side. Slightly undercook the shrimp. When done remove the shrimp to a separate bowl.
- In the same pan add the mushrooms. Add salt and pepper and cook for 5 to 7 minutes. Add the chopped spinach. Cook for 3 to 4 minutes until the spinach has wilted. Add the crawfish and add the shrimp back into the pan. Slowly add the sauce and mix well. Add the grated cheese to the top and put in the oven. Place dish under broiler and cook until the cheese browns.
- Once the cheese is brown and bubbling. Remove and serve with garlic bread and Beaver rub Cajun Hot Sauce.
Notes
This recipe is for 8-10 people. You can always cut the recipe in half for smaller groups. Or serve as an appetizer. Homemade shrimp stock is the best but you can always use sea food stock.
*The longer you cook the rue the darker the rue will become. It will become dark and nutty in flavor.
Eat like a king you deserve it.
Give it a rub!