The Seafood Fondue

[Music] welcome back sizzlers and everyone else thank you for tuning in to another episode of sauteing with sparks so folks on today's episode we're going to be covering one of my all-time favorites it is a musk every time i go to papados i gotta order two things a three wheel motion that hurricane margarita with that grand margay and hennessy and also the seafood fondue that's right folks seafood fondue we're getting ready to get into that right now in front of me i got the shrimps the crab the crawfish folks it's gonna be so good it's gonna touch it deep down in your soul so without no further ado let's go ahead and get it cooking baby first thing we have to do to start making our fondue is first we have to make our roux the roux is going to be two tablespoons of butter and also two tablespoons of flour so we're going to go ahead and add butter in there we're going to drop that flour just going to let that butter and that flour just melt and cook together make sure you stir it so it don't burn and then of course we can go ahead and add in our onions to the uh sauce pan as well so we can go ahead and let that start making some love so you want to do about a 1 4 cup so probably about a handful of onions right there it's gonna be a one-fourth of you to cook this for about five minutes and there you go now that our rules been cooking for about five minutes with those onions it's now time to go ahead and add about a cup of uh chicken broth so i'm gonna go ahead and add that cup of chicken broth in right now look at that chicken broth make sure you continuously stir because that sauce is going to start thickening up on you let it simmer for about 10 minutes and then after that good 10 minutes we're going to start building some good flavor inside this pan so after four minutes of cooking that sauce i can already tell that it's already starting to thicken up the way that i like it's going to be perfect so now it's the perfect time to start adding some different seasonings in here to give it some a boost of flavor so we're going to go ahead and add some salt in here now i normally do a nice little amount not too not too heavy though on the salt just you know a couple shakes and then of course some pepper i love my pepper and some cayenne pepper for that skittles spicy yes now of course i like a good spice so i'm just gonna dare you i like a good spice folks now of course if you don't like the spice at home you don't add as much but i like a good old kick so now i'm going to go ahead and add a a cup of cream so after adding the cup of heavy cream we're going to just go ahead and let that sauce simmer for about five minutes after that just let that good all sauce hang out to the side let it chill out and then we're gonna start building the flavors baby the crawfish the crab the shrimp the spinach all that good stuff that's gonna go inside of our fondue so let's go ahead and get into that right now because this sauce is ready to chill out so now it's time to go ahead and start sauteing up our vegetables and seafood the seafood i seasoned it with some blackening spice and of course i'm just going to incorporate all that with the vegetables so let's go ahead and get into that right now i'm going to go ahead and drop my seafood down first so after about a minute or so we're going to go ahead and toss in our spinach and mushrooms and we're just going to saute that down until those mushrooms and those and that spinach just starts to wilt up and get nice and tender after the two minutes it's now time to just throw in just a little bunch of green onions i love a little i love a good onion let me tell you just throw your green onions in there swish that around and now it's perfect time to go ahead and grab that sauce add it in there fold everything together and pop it in the oven that sauce that we made earlier we're just going to go ahead and add that into the pan let me tell you this fondue if the camera wasn't rolling i'd be drinking this from this pan right now i'm telling you folks this is oh this is all stanko fondue let me tell you get nasty with it so after letting your fondue sauce the seafood and vegetables kind of just make a little love on a low heat we're going to go ahead and remove it we're going to pour it into a oven safe pyrex get into that folks look at them shrimps in there yes baby after adding your fondue into your oven ready dish it's time to top it off with some cheese we're topping it off with some parmigiano reggiano and also some harvard freshly grated you guys can get it already shredded or grated at the store i'm gonna freshly grate mine folks after you topped it off with some fresh cheese go ahead and turn your broiler on we're going to stick this in the oven very quickly just so that cheese can melt get nice little brown on top stick it out and then it's going to be time to dive into it but wait before we dive into it first we got to make some quick and easy little garlic bread because you can't enjoy this with chips you gotta get some good old garlic bread folks after pulling out that fondue and getting this grilled garlic bread whoo baby you already know what time it is it's time for this to pierce the soul so let's go ahead and dive into this get your garlic bread take that hot fondue be careful i'm telling you folks if you ain't never got your life before you about to get it right now look at it folks it's just nice and creamy delicious got that spinach on there got that whoo got that uh mushroom on there got a good old piece of crawfish got that crab i didn't get a shrimp on this one but baby you know like the last one i had to go for two bites so this may be a two biter right here but let's go ahead and dive into it hey man whoo well folks get into it let me tell you i know you saw that crawfish fall out my mouth baby i'm upset about it but baby this right here folks you got to make this at home but before you go who that's good folks make sure you like comment and subscribe down below share it tell your friends tell your family thank you for tuning in to another episode of sartan with sparks and i'll see you all a little bit later down the road but bye bye

Channel: Itz Me Drizzy

Views: 13,819

Keywords: Pappadeaux, Seafood Fondue, Crawfish, Crab, Shrimp, Cooking at home, dips, game day

Id: ES78VhwF7EQ

Length: 7min 48sec (468 seconds)

Published: Thu Mar 11 2021