Seafood Fondue…get in my belly! This is one of those dishes that, once again, I had tried at a local cajun seafood place. It was my favorite thing to get there, but at $14.95 a pop it was getting old quick. I loooove to go out to eat but you know what I love even more? When I can make the same thing at home! So, after playing around a bit, I’ve been able to make an even better version of McAdoos Seafood Company’s seafood fondue.
This is so much easier than it sounds, I promise. You will impress ALL OF YOU FRIENDS if you make this for them. I mean, who makes seafood fondue?! Oh, I do, I do! Well, as of last weekend anyway. Before that, I was one of those poor souls that paid $14.95 for a portion about a quarter of the size I made. So, get on this recipe. Would you look at this stretchy cheese action?!
Essentially, you are starting out with a bechamel sauce, cooking the seafood and veggies, then topping with cheese and broiling. Bechamel sauce makes the world go round. Have you ever had a really good mac n cheese and wondered what in the world makes it so much creamier than anything you’ve made at home? Bechamel is why! Bechamel is a white sauce that is used to add creaminess to dishes. It is basically a roux (flour and butter) that you add milk or heavy cream to. This particular dish adds a few ingredients, but it is the same idea as a bechamel sauce.
Any combination of seafood will work. I used shrimp and crab but crawfish and oysters would be fantastic as well.
Warning: if you serve this as an appetizer, it’s likely that no one will have room for dinner! There you go, properly warned. Now don’t go complaining that no one ate the main dish you slaved over. Better yet, just make this and then skip to dessert. I doubt anyone will complain about that.