20 Savory Papadeaux Recipes Delicious

Get ready to indulge in a culinary journey through the flavors of Louisiana with these 20 savory Papadeaux recipes! From classic dishes like Shrimp and Grits Papadeaux Style and Cajun Crawfish Papadeaux Pasta, to innovative twists on seafood favorites like Pan-Seared Scallops Papadeaux and Crab Cakes Papadeaux with Remoulade, there’s something for every palate. And don’t even get us started on the mouthwatering main courses – think Grilled Shrimp Papadeaux Skewers and Blackened Redfish Papadeaux Style, perfect for a special occasion or just a cozy night in.

Stay tuned for the full list of recipes, each one showcasing the rich flavors and spices that make Louisiana cuisine so beloved. Whether you’re looking to impress your friends with an impressive seafood spread or simply want to spice up your cooking routine, these Papadeaux recipes are sure to satisfy your cravings and leave you wanting more.

Grilled Shrimp Papadeaux Skewers

Experience the flavors of New Orleans with these succulent shrimp skewers, marinated in a zesty papadeaux mixture and grilled to perfection.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup papadeaux sauce (see below)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– 10 bamboo skewers

Papadeaux Sauce:

– 1/2 cup ketchup
– 1/4 cup hot sauce (such as Tabasco)
– 2 tablespoons Worcestershire sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together papadeaux sauce, olive oil, garlic, lemon juice, salt, and pepper.
3. Add shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread shrimp onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
6. Serve immediately with your favorite sides.

Cooking Time: 10-12 minutes

Cajun Crawfish Papadeaux Pasta

A flavorful twist on classic pasta, this recipe combines the spices of Cajun cuisine with succulent crawfish and rich papadeaux sauce. Perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 8 oz linguine pasta
– 1 lb crawfish tails
– 2 tbsp butter
– 1/4 cup papadeaux sauce (homemade or store-bought)
– 1 tsp Cajun seasoning
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook linguine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add crawfish and cook until pink, about 3-4 minutes.
3. Stir in papadeaux sauce, Cajun seasoning, salt, and pepper. Cook for an additional 2-3 minutes or until heated through.
4. Add cooked pasta to the skillet, tossing to combine with the crawfish mixture. If needed, add reserved pasta water to achieve desired consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Blackened Redfish Papadeaux Style

This recipe brings a taste of Louisiana to your plate with crispy blackened redfish and a tangy remoulade sauce, just like the iconic New Orleans restaurant, Papadeaux.

Ingredients:

– 4 redfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter, softened
– 2 lemons, cut into wedges (for serving)
– Remoulade Sauce (recipe below)

Instructions:

1. Preheat oven to 400°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dip each redfish fillet into the flour mixture, coating both sides evenly.
4. Heat butter in an oven-safe skillet over medium-high heat. Add coated fish and cook for 2-3 minutes on each side, or until blackened.
5. Transfer skillet to oven and bake for 8-10 minutes, or until cooked through.
6. Serve with lemon wedges and remoulade sauce.

Remoulade Sauce:

– Mix together 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tbsp chopped green onions, 1 tsp Dijon mustard, and 1/2 tsp Worcestershire sauce.
– Refrigerate until ready to serve.

Creole Jambalaya Papadeaux Bowl

A flavorful one-pot dish that combines the rich traditions of Louisiana Creole cuisine with a modern twist – served in a crispy papadeaux shell. This hearty bowl is perfect for a comforting meal or as a show-stopping main course.

Ingredients:

– 1 lb andouille sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 cup diced tomatoes
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 papadeaux shell (about 6-8 inches in diameter)
– Optional: chopped scallions, grated cheddar cheese for garnish

Instructions:

1. Cook the sausage in a large skillet over medium-high heat until browned, about 5 minutes.
2. Add onion and garlic; cook until onion is translucent.
3. Add rice, chicken broth, diced tomatoes, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
4. Meanwhile, preheat oven to 400°F (200°C). Bake the papadeaux shell according to package instructions.
5. To assemble the bowl, fill the baked papadeaux shell with the jambalaya mixture. Garnish with chopped scallions and grated cheddar cheese if desired.

Cooking Time: About 30-40 minutes from start to finish.

Garlic Butter Crab Legs Papadeaux

Elevate your seafood game with this mouthwatering recipe that combines succulent crab legs, rich garlic butter, and a hint of paprika. Perfect for a special occasion or a cozy night in.

Ingredients:

– 1 pound jumbo lump crab legs
– 2 tablespoons (30g) unsalted butter, softened
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse crab legs under cold water, pat dry with paper towels.
3. In a small bowl, mix together butter, garlic, and paprika until well combined.
4. Place crab legs on a baking sheet lined with parchment paper, leaving space between each leg.
5. Spread the garlic butter mixture evenly over each crab leg, making sure to coat all surfaces.
6. Season with salt and pepper to taste.
7. Bake for 8-10 minutes or until crab is lightly browned and flaky.
8. Garnish with chopped parsley if desired.

Cooking Time: 8-10 minutes

Serve immediately and enjoy!

Southern Fried Catfish Papadeaux

Experience the rich flavors of Louisiana with this mouthwatering Southern Fried Catfish Papadeaux recipe. Crispy fried catfish fillets smothered in a spicy Papadeaux sauce, served over creamy mashed potatoes and steamed vegetables.

Ingredients:

– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Papadeaux sauce (homemade or store-bought)
– Mashed potatoes
– Steamed vegetables

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each catfish fillet into the buttermilk, coating completely, then coat in the flour mixture, pressing gently to adhere.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry catfish for 3-4 minutes per side or until golden brown and crispy.
5. Serve fried catfish with warm Papadeaux sauce spooned over top, accompanied by mashed potatoes and steamed vegetables.

Cooking Time: 15-20 minutes

Shrimp and Grits Papadeaux Style

Experience the rich flavors of Louisiana with this classic shrimp and grits dish, inspired by Papadeaux’s signature style.

Ingredients:

– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons unsalted butter
– 1/2 cup shrimp (peeled and deveined), divided into 2 portions
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Chopped scallions for garnish

Instructions:

1. Cook grits according to package instructions using 4 cups of water. Stir in butter until melted.
2. In a separate pan, heat olive oil over medium-high. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add paprika and stir for 1 minute.
4. Add shrimp portions; cook for 2-3 minutes or until pink and cooked through. Remove from heat and set aside.
5. Combine grits mixture with shrimp pan juices, stirring well to combine.
6. Serve warm, garnished with chopped scallions.

Cooking Time: Approximately 15-20 minutes

Seafood Gumbo Papadeaux Special

This hearty Louisiana-style gumbo combines succulent seafood with a rich, dark roux and spices, perfect for warming up on a chilly day. With its unique blend of flavors, this recipe is a tribute to the renowned Papadeaux Seafood Restaurant in New Orleans.

Ingredients:

– 1 lb shrimp, scallops, and crab meat (divided)
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup dark roux (see note)
– 4 cups seafood broth
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 tablespoons filé powder (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion, celery, and garlic; cook until tender.
2. Add seafood meat, roux, broth, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
3. Reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot over cooked rice.

Note: For dark roux, whisk together 1/2 cup all-purpose flour and 1/2 cup vegetable oil in a saucepan. Cook over medium heat, whisking constantly, until mixture turns dark brown (about 10 minutes).

Pan-Seared Scallops Papadeaux

A classic dish that combines succulent scallops with the bold flavors of paprika and garlic, finished with a touch of lemon and parsley. This recipe is perfect for a quick and impressive dinner or special occasion.

Ingredients:

– 12 large sea scallops
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tbsp freshly squeezed lemon juice
– 2 tbsp chopped fresh parsley

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the scallops and cook for 2-3 minutes on each side, or until golden brown.
3. Remove the scallops from the skillet and set aside.
4. Reduce heat to medium and add the smoked paprika and garlic; cook for 1 minute, stirring constantly.
5. Add the lemon juice and stir to combine.
6. Return the scallops to the skillet and spoon some of the paprika sauce over them.
7. Serve immediately, garnished with parsley.

Cooking Time: 8-10 minutes

Cajun Shrimp Etouffee Papadeaux

Cajun Shrimp Etouffee Papadeaux Recipe

Summary: A classic Cajun dish that combines succulent shrimp, rich etouffee sauce, and tender papadeaux pasta. This recipe is a flavorful blend of Louisiana’s culinary heritage.

Ingredients:
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup chopped green onions for garnish
• 1 (12 oz) package Papadeaux pasta

Instructions:
1. Cook papadeaux according to package instructions; set aside.
2. In a large skillet, melt butter over medium-high heat. Add onion and celery; cook until softened, about 5 minutes.
3. Add garlic, Cajun seasoning, paprika, and cayenne pepper; cook for an additional minute.
4. Gradually add flour, whisking constantly; cook for 1 minute.
5. Slowly pour in chicken broth and heavy cream, whisking continuously to prevent lumps.
6. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
7. Add cooked shrimp; stir to combine.
8. Combine cooked papadeaux with etouffee sauce; serve hot.

Cooking Time: Approximately 20-25 minutes

Oysters Rockefeller Papadeaux

Elevate your seafood game with this decadent recipe, featuring oysters smothered in spinach, garlic butter, and a rich Pernod cream sauce.

Ingredients:
– 12-15 oysters, shucked and patted dry
– 2 tablespoons unsalted butter
– 1/4 cup fresh spinach leaves
– 1 clove garlic, minced
– 1/2 cup Pernod liqueur
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter over medium heat. Add garlic and cook until fragrant.
3. Add spinach leaves and cook until wilted.
4. Arrange oysters on a baking sheet lined with parchment paper.
5. Spoon the spinach-garlic mixture evenly among the oysters.
6. Drizzle Pernod liqueur and heavy cream over the oysters.
7. Season with salt and pepper to taste.
8. Bake for 10-12 minutes, or until oysters are cooked through.
9. Garnish with chopped parsley, if desired.

Cooking Time: 10-12 minutes

Grilled Mahi-Mahi Papadeaux

This recipe combines the delicate flavor of mahi-mahi with the bold flavors of papadeaux, a spicy Creole seasoning. Perfect for a summer evening or special occasion, this dish is sure to impress.

Ingredients:

– 4 mahi-mahi fillets (6 oz each)
– 2 tbsp papadeaux seasoning
– 2 tbsp olive oil
– 1 lemon, sliced
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together papadeaux seasoning and olive oil.
3. Brush both sides of the mahi-mahi fillets with the papadeaux mixture.
4. Place fillets on the grill and cook for 4-5 minutes per side, or until cooked through.
5. Remove from heat and top each fillet with a slice of lemon and chopped parsley.
6. Season with salt and pepper to taste.

Cooking Time: 12-15 minutes

Crab Cakes Papadeaux with Remoulade

Experience the taste of Louisiana with these mouthwatering crab cakes, perfectly seasoned and pan-seared to a golden brown. Serve them with a creamy remoulade sauce for an unforgettable appetizer or main course.

Ingredients:

– 1 lb jumbo lump crab meat
– 1/2 cup panko breadcrumbs
– 2 tablespoons mayonnaise
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Old Bay seasoning
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Vegetable oil for frying
– Remoulade sauce (store-bought or homemade)

Instructions:

1. In a medium bowl, gently combine crab meat, panko breadcrumbs, mayonnaise, Worcestershire sauce, Old Bay seasoning, and cayenne pepper. Be careful not to break up the lumps.
2. Divide the mixture into 6-8 portions, depending on desired size. Shape each portion into a ball and then flatten slightly into a patty shape.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Pan-fry the crab cakes for about 4-5 minutes per side, until golden brown.
4. Serve warm with remoulade sauce for dipping.

Cooking Time: About 12-15 minutes

Lobster Bisque Papadeaux Style

A rich and creamy lobster bisque that’s perfect for a special occasion or a cozy night in.

Ingredients:

– 1 pound lobster meat, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup fish stock (homemade or store-bought)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Melt butter in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Sprinkle flour and whisk to combine; cook for 1 minute.
4. Gradually add heavy cream and fish stock, whisking constantly.
5. Bring mixture to a simmer and cook for 10-12 minutes or until thickened.
6. Stir in diced lobster meat and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Creole Red Beans and Rice Papadeaux

This hearty dish has been a staple of Louisiana cuisine for generations, with the perfect balance of flavors and textures. In this recipe, we’ll guide you through cooking up a pot of creamy red beans, served alongside flavorful rice and crispy pork cracklings.

Ingredients:

– 1 pound dried red kidney beans, soaked overnight and drained
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups water
– 2 cups cooked white rice
– 2 tablespoons Creole seasoning (such as Tony’s)
– Pork cracklings (optional)

Instructions:

1. In a large pot, combine the red beans, oil, onion, garlic, cumin, paprika, salt, and pepper.
2. Pour in the water and bring to a boil.
3. Reduce heat to low and simmer for 6-8 hours or overnight.
4. Cook white rice according to package instructions.
5. Stir in Creole seasoning into the red beans.
6. Serve red beans over cooked rice with pork cracklings on top (if using).

Cooking Time: 6-8 hours

Fried Green Tomatoes Papadeaux

A Southern classic gets a flavorful twist with this recipe for Fried Green Tomatoes Papadeaux, featuring crispy fried green tomatoes smothered in a spicy remoulade sauce.

Ingredients:

– 4-6 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Remoulade sauce (store-bought or homemade)

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each green tomato slice into the buttermilk, then coat in the flour mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated tomato slices until golden brown and crispy, about 2-3 minutes per side.
5. Drain the fried tomatoes on paper towels and serve hot with remoulade sauce for dipping.

Cooking Time: About 15-20 minutes total, including frying time.

Shrimp Po’ Boy Papadeaux Sandwich

Get ready for a flavorful and filling sandwich that combines the classic New Orleans po’ boy with the spicy kick of papadeaux sauce.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 4 cups all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 4 hoagie rolls
– Papadeaux sauce (store-bought or homemade)
– Lettuce, tomato, pickles, and mayonnaise (optional)

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip shrimp in buttermilk, then coat in flour mixture, shaking off excess.
4. Fry shrimp in hot oil until golden brown, about 2-3 minutes per side.
5. Assemble sandwiches by placing fried shrimp on hoagie rolls, topping with papadeaux sauce, and adding lettuce, tomato, pickles, and mayonnaise if desired.

Cooking Time: About 20-25 minutes

Gulf Coast Seafood Platter Papadeaux

Get ready to savor the flavors of the Gulf Coast with this mouthwatering seafood platter, featuring a medley of fresh seafood and spices. This dish is sure to become a new favorite.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 1 lb crab legs, thawed
– 1/2 cup cocktail sauce
– 1/4 cup butter, melted
– 1 tablespoon lemon juice
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Place shrimp on the prepared baking sheet in a single layer.
4. Drizzle melted butter over the shrimp, then sprinkle with Old Bay seasoning and salt and pepper to taste.
5. Bake for 12-15 minutes or until pink and cooked through.
6. Meanwhile, reheat crab legs according to package instructions.
7. Serve warm seafood platter with cocktail sauce on the side.

Cooking Time: 20-25 minutes

Chicken and Sausage Gumbo Papadeaux

This hearty and flavorful gumbo combines the richness of chicken and sausage with the spices and aromas of traditional Louisiana cuisine. Perfect for a cold winter’s night, this recipe is sure to become a new favorite.

Ingredients:

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 lb smoked sausage, such as Andouille or kielbasa, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup long-grain rice
– Salt and pepper to taste
– 2 cups chicken broth

Instructions:

1. Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add chicken, thyme, cumin, and cayenne pepper; cook until chicken is cooked through, about 10 minutes.
4. Stir in diced tomatoes and rice; cook for 1 minute.
5. Gradually add chicken broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until rice is tender.

Cooking Time: 35-40 minutes

Bananas Foster Papadeaux Dessert

A twist on the classic Bananas Foster dessert, this Papadeaux-inspired treat combines the flavors of caramelized bananas, buttery rum sauce, and crispy papadeaux cookies.

Ingredients:

– 4 ripe bananas
– 1/2 cup brown sugar
– 2 tbsp unsalted butter
– 2 oz dark rum (optional)
– 6-8 Papadeaux cookie pieces
– Whipped cream or vanilla ice cream for serving

Instructions:

1. Preheat oven to 350°F.
2. Slice bananas into 1-inch rounds and arrange on a baking sheet lined with parchment paper.
3. Drizzle brown sugar over the bananas, then dot with butter.
4. Bake for 10-12 minutes or until caramelized and tender.
5. If using rum, drizzle it over the bananas and ignite (be cautious!).
6. Meanwhile, crush Papadeaux cookies into crumbs.
7. To assemble, place a banana round on each plate, top with whipped cream or vanilla ice cream, and sprinkle with papadeaux crumbs.

Cooking Time: 12 minutes

Summary

Get ready to indulge in a culinary journey through the flavors of the South with these 20 savory Papadeaux recipes! From seafood-packed dishes like Grilled Shrimp Papadeaux Skewers and Seafood Gumbo Papadeaux Special, to classic Southern comfort foods like Fried Green Tomatoes Papadeaux and Bananas Foster Papadeaux Dessert, there’s something for every palate. Discover bold flavors and spices in dishes like Cajun Crawfish Papadeaux Pasta and Chicken and Sausage Gumbo Papadeaux, or treat yourself to decadent seafood options like Garlic Butter Crab Legs Papadeaux and Lobster Bisque Papadeaux Style. Whether you’re in the mood for a hearty bowl of Creole Jambalaya Papadeaux or a satisfying sandwich like Shrimp Po’ Boy Papadeaux Sandwich, this collection has it all!