Pappadeaux Alexander Sauce Recipe

This creamy seafood sauce is inspired by the famous Alexander sauce served at Pappadeaux. It’s rich, buttery, and slightly tangy, perfect for shrimp, fish, scallops, or pasta. I make this when I want restaurant-style flavor at home without too much effort.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 People

Course: Condiment

Cuisine: Cajun-Inspired American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

1/4 cup Unsalted butter Use real butter
2 tbsp Shallots Finely minced
1 tbsp Garlic Freshly minced
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 Adds warmth
1/4 tsp Cayenne pepper Optional
1/2 tsp Lemon zest Fresh
1 tbsp Lemon juice Fresh squeezed
to taste — Salt Add slowly
1 tbsp Fresh parsley Chopped
1/2 cup Lump crab meat Optional
1 tbsp All-purpose flour Optional thickener

Equipment

Medium saucepan Heavy-bottom preferred
Wooden spoon For gentle stirring
Whisk Keeps sauce smooth
Measuring cups Accurate liquids
Measuring spoons For seasoning
Garlic press Optional
Heatproof spatula Scraping sides
Fine mesh strainer Optional for smooth sauce

Method

Step 1

Melt the butter in a medium saucepan over medium heat until fully melted.

Step 2

Add the minced shallots and garlic. Sauté for about 2 minutes, stirring gently, until fragrant and soft.

Step 3

Pour in the white wine and let it simmer until reduced by about half, which takes 3–4 minutes.

Step 4:

Stir in the paprika, white pepper, and cayenne pepper until well combined.

Step 5

Add the seafood stock and let it simmer gently for 3 minutes to build flavor.

Step 6

Lower the heat slightly and slowly whisk in the heavy cream until smooth.

Step 7

Add lemon zest and lemon juice, stirring gently to brighten the sauce.

Step 8

Let the sauce simmer on low heat until it thickens slightly. Do not boil.

Step 9

Season with salt to taste and stir in chopped parsley.

Step 10

If using crab meat, fold it in gently at the end so it stays tender.

Step 11 (Optional)

For a thicker sauce, whisk flour with a little water and slowly add it in. Cook for 2 more minutes.

Step 12 (Optional)

Strain the sauce through a fine mesh strainer for an extra-smooth finish.

Notes

I always keep the heat low once the cream is added so the sauce stays smooth. This sauce tastes best fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on low heat and stir often.