Pappadeaux Alexander Sauce Recipe

This creamy seafood sauce is inspired by the famous Alexander sauce served at Pappadeaux Seafood Kitchen.

It’s rich, buttery, slightly tangy, and honestly, one of those sauces that can completely change a simple seafood dinner. I love how it feels fancy but is actually very doable at home.

The flavor comes from a balance of butter, cream, white wine, seafood stock, and gentle spices. Nothing overpowering, just smooth and comforting.

Hi, my name is Dipendra Kumar. I like cooking food and making videos, and uploading videos on Instagram. I make food for my friends and relatives.

I usually make this sauce when I want something that feels special without spending hours in the kitchen.

• Cuisine: Cajun-inspired American
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Servings: 4

How I Fell in Love with This Sauce

The first time I tried this Alexander-style sauce was during a family dinner at a seafood restaurant.

I remember thinking how everything on my plate tasted better once it touched that sauce. The shrimp, the fish, even the rice—it all just worked.

When I got home, I couldn’t stop thinking about it. I started testing versions in my own kitchen, adjusting little things each time.

After many tries, this is the version I keep making again and again. It reminds me of that restaurant experience but feels more personal, like something from my own kitchen.

Equipment You’ll Need

Amount	Equipment Name	Notes
1	Medium saucepan	Heavy-bottom is best
1	Wooden spoon	Gentle stirring
1	Whisk	Keeps the sauce smooth
1 set	Measuring cups	For liquids
1 set	Measuring spoons	Spices matter
1	Garlic press	Optional
1	Heatproof spatula	Scraping sides
1	Fine mesh strainer	Optional for a smooth finish

Ingredients Used

Amount	Unit	Ingredient	Notes
1/4	cup	Unsalted butter	Real butter only
2	tbsp	Shallots	Finely minced
1	tbsp	Garlic	Fresh is best
1/2	cup	Dry white wine	Not sweet
1/2	cup	Seafood stock	Shrimp or crab
1	cup	Heavy cream	Full-fat
1/4	tsp	White pepper	Mild heat
1/2	tsp	Paprika	Warm flavor
1/4	tsp	Cayenne	Optional
1/2	tsp	Lemon zest	Fresh
1	tbsp	Lemon juice	Brightens sauce
To taste	—	Salt	Add slowly
1	tbsp	Fresh parsley	Chopped
1/2	cup	Lump crab meat	Optional
1	tbsp	All-purpose flour	Optional thickener

How Do You Start the Sauce Without Burning Garlic?

Step 1: Build the Base

I start by melting butter over medium heat in a saucepan. Once melted, I add the shallots and garlic.

I stir gently and let them cook for about two minutes until soft and fragrant. I always watch closely here because burnt garlic turns bitter fast.

Why Is Reducing the Wine Important?

Step 2: Let the Wine Reduce

Next, I pour in the white wine and let it simmer until it reduces by about half.

This step removes the sharp alcohol taste and leaves behind a deeper flavor that really makes the sauce taste restaurant-style.

When Should Spices Be Added?

Step 3: Add Dry Seasonings

Once the wine has reduced, I stir in the paprika, white pepper, and a small pinch of cayenne. The heat is still medium, and I make sure everything blends smoothly before moving on.

How Do You Get That Seafood Flavor?

Step 4: Pour in Seafood Stock

I slowly add the seafood stock and let it simmer for a few minutes. This is where the sauce really starts to taste like it belongs with seafood. It adds depth without being fishy.

What’s the Right Way to Add Cream?

Step 5: Whisk in Heavy Cream

I lower the heat slightly and slowly whisk in the heavy cream. I never let it boil. Just a gentle simmer is enough. This keeps the sauce smooth and prevents it from separating.

Why Add Lemon at the End?

Step 6: Brighten the Sauce

I add lemon zest and lemon juice next. This small step makes a big difference. The lemon cuts through the richness and keeps the sauce from feeling too heavy.

How Do You Control Thickness?

Step 7: Let It Simmer Gently

I let the sauce simmer until it thickens naturally. If I want it thicker, I whisk flour with a little water and add it slowly. I always cook it a bit longer after that so there’s no raw flour taste.

Is Crab Meat Necessary?

Step 8: Finish the Sauce

If I’m using crab meat, I fold it in gently at the end so it stays tender. Then I finish with chopped parsley and a final taste for seasoning.

Should the Sauce Be Strained?

Step 9: Optional Smooth Finish

Sometimes I strain the sauce if I’m serving it over pasta or fish and want it extra silky. Other times, I leave it rustic. Both ways taste great.

What Dishes Pair Well with This Sauce?

This creamy sauce works beautifully with shrimp, scallops, salmon, and white fish.

I also love it over angel hair pasta or spooned onto rice. For sides, steamed asparagus or sautéed spinach balances the richness nicely.

Helpful Tips from My Kitchen

I always prep everything before starting because once the sauce begins, it moves quickly.

I keep the heat low once the cream is added, and I taste as I go. Little adjustments make a big difference here.

Nutrition Notes

This sauce is definitely indulgent, but when paired with seafood, it provides protein, calcium, and healthy fats. I usually serve smaller portions and balance them with lighter sides.

Personal Cooking Tips

Sometimes I swap seafood stock for lobster stock when I want something extra special. I’ve also learned that patience matters more than fancy ingredients with this sauce. Rushing it never gives the same result.

Common Mistakes to Avoid

I avoid boiling the sauce after adding cream. I don’t overcook seafood when adding it directly. And I never skip tasting before serving.

Conclusion

I love how this creamy Alexander-style sauce turns simple seafood into something memorable. It feels comforting, rich, and a little luxurious without being complicated. I hope this version brings that same restaurant magic into your kitchen, because it always does in mine.

warm cooking wishes 💛

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