6 Reviews of Pappadeaux Snapper Ponchartrain

From: Sandi (From CA)

On Jul 3, 2006

A fast 5 stars for this great version. When we left Dallas, there were few things we'd miss, but Pappadeaux's was definitely among the restaurants we still longed for. Not anymore! As for alterations: Made for just the two of us, I used small, cooked shrimp, so didn't use the shrimp shells for the stock. Instead we used 1 tablespoon of fish sauce added to the water and chopped veggies and reduced to half. Omitted the cayenne and used green tobasco instead of red. Subbed merlot for the madeira and -GASP!- used imitation crab since the sauce had tons of flavor from the remaining ingredients. Speaking of the sauce...HOLY COW, was that good! My husband went back and put more on his mashed potatoes after he inhaled the fish. We're convinced that all the butter in this recipe didn't hurt any and the fact that we're still alive after eating so much of it? Icing on the cake! Thanks, Molly, for a fantastic recipe which is going straight into my "encore" cookbook! (With apologies for the ratty picture. My focus was less on photography than with getting that fish inside of me...and quickly before he got away!)

From: oxyk

On Dec 29, 2004

I just finished making this and it is exactly as in Pappadeaux's. Thanks for this recipe as I have been wanting it for over 5 yrs. FYI, my prep time was 1.75hrs start to finish and well worth it.WD

From: Navy CDR

On Oct 16, 2005

I didn't really give the proper reply to my rating. I was looking for this recipe for years after having this prepared for me in NO. I must say without a doubt that this was so close to the original that it was actually better! The sauce was everything and more. My kids actually asked for a bowl of the sauce. Thank you so very much!

From: Chef #160712

On Jul 25, 2006

I tried this one on a Monday night and the flavor made up for all the work. The sauce is the key to the whole meal and this recipe will not let you down; creamy, rich and full of flavor. I cranked it up a little by adding more cajun spice and Tabasco, but I do the same when I go to Pappadeaux's. It was so good, I did not have any leftovers to take to work for lunch.

From: it'scolleen

On Mar 20, 2008

OMG! This was out of this world! I was afraid it would be too spicy for our little ones, so I only used half the spice. The balance of flavors and rich creamy butter balanced the HOT. Next time I'll make it exactly like the recipe. My 4 year olds each had 3 HUGE helpings and didn't touch any of the pasta or veggies (usually their favorites.) My husband inhaled it. I liked my plate! Don't pass this one by! Thanks for sharing it.

From: Witch Doctor

On Jun 18, 2008

Molly, You get my five stars (would be six if available!) It was well worth the effort, all the messed up pots and pans and dishes. The taste was absolutely out-of-this-world! And indeed, it tasted just like what we get at Pappadeaux (How DID you get the recipe??) The sauce was rich and creamy and the fish would have been great bare. Adding the sauce to the fish simply put it into world-class.