Creamy Seafood Fondue
Creamy Seafood Fondue
Ingredients
- 2 tablespoons butter
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup cooked crawfish meat
- 1/2 pound cooked shrimp, peeled, deveined, and chopped
- 1/4 cup chicken stock
- 2 cups Colby-Jack cheese, grated, plus more for topping
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 cup heavy cream
- 1 teaspoon corn starch, mixed with 1 tablespoon cold water (optional)
- 1/4 teaspoon paprika, for topping
- 1 tablespoon fresh parsley, chopped, for topping
- 1 loaf sourdough bread, sliced, for serving
- 1 box crackers, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 2
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced yellow onion, diced green bell pepper, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are just softened.
⏱️ 7 min
- 3
Add the cooked crawfish meat and chopped cooked shrimp to the skillet with the sautéed vegetables. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min
- 4
Pour in the heavy cream and chicken stock. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 5
Gradually add 2 cups of grated Colby-Jack cheese to the simmering mixture, stirring constantly until the cheese is fully melted and smooth.
⏱️ 4 min
- 6
Stir in the Cajun seasoning, onion powder, and garlic powder. Taste and adjust seasonings as desired.
⏱️ 1 min
- 7
If a thicker fondue is desired, stir in the corn starch slurry (1 teaspoon corn starch mixed with 1 tablespoon cold water). Continue to stir until the fondue thickens to your preferred consistency.
⏱️ 2 min
- 8
If your skillet is not oven-safe, transfer the fondue to a 9-inch oven-safe baking dish. Top the fondue with additional grated Colby-Jack cheese, then sprinkle evenly with paprika and chopped fresh parsley.
⏱️ 2 min
- 9
Place the skillet or baking dish in the preheated oven and bake for 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 10 min•🌡️ 325
- 10
Serve immediately with sliced sourdough bread or crackers for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Seafood Fondue
- 2 tablespoons butter
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup cooked crawfish meat
- 1/2 pound cooked shrimp, peeled, deveined, and chopped
- 1/4 cup chicken stock
- 2 cups Colby-Jack cheese, grated, plus more for topping
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 cup heavy cream
- 1 teaspoon corn starch, mixed with 1 tablespoon cold water (optional)
- 1/4 teaspoon paprika, for topping
- 1 tablespoon fresh parsley, chopped, for topping
- 1 loaf sourdough bread, sliced, for serving
- 1 box crackers, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 2
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced yellow onion, diced green bell pepper, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are just softened.
⏱️ 7 min - 3
Add the cooked crawfish meat and chopped cooked shrimp to the skillet with the sautéed vegetables. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min - 4
Pour in the heavy cream and chicken stock. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 5
Gradually add 2 cups of grated Colby-Jack cheese to the simmering mixture, stirring constantly until the cheese is fully melted and smooth.
⏱️ 4 min - 6
Stir in the Cajun seasoning, onion powder, and garlic powder. Taste and adjust seasonings as desired.
⏱️ 1 min - 7
If a thicker fondue is desired, stir in the corn starch slurry (1 teaspoon corn starch mixed with 1 tablespoon cold water). Continue to stir until the fondue thickens to your preferred consistency.
⏱️ 2 min - 8
If your skillet is not oven-safe, transfer the fondue to a 9-inch oven-safe baking dish. Top the fondue with additional grated Colby-Jack cheese, then sprinkle evenly with paprika and chopped fresh parsley.
⏱️ 2 min - 9
Place the skillet or baking dish in the preheated oven and bake for 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 10 min•🌡️ 325 - 10
Serve immediately with sliced sourdough bread or crackers for dipping.