Louisiana Fondeaux Recipe

Prepare shrimp and crawfish

If raw shrimp are used, bring a small pot of salted water to a boil, add shrimp and cook 1-2 minutes until just opaque; drain and cool. Chop shrimp into 1/2-inch pieces. If using pre-cooked shrimp and crawfish, pat dry and chop shrimp; leave crawfish tails whole or halved if large.

Pat seafood dry with paper towels to remove excess moisture so the dip stays creamy, then set aside.

In a 10-inch ovenproof skillet or sauté pan, melt 2 tablespoons butter over medium heat. Add diced onion, green bell pepper, and celery (the 'holy trinity') and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.

Add the minced garlic and cook 30-45 seconds more until fragrant, being careful not to brown the garlic.

Reduce heat to low. Add the softened cream cheese (break into chunks) to the skillet and stir until it begins to melt and combine with the vegetables.

Stir in the mayonnaise and heavy cream until smooth and homogenous. If the mixture seems too thick, add up to 2 tablespoons more cream to reach a spreadable, creamy consistency.

Add shredded cheddar and Monterey Jack a handful at a time, stirring until melted and fully incorporated into a smooth sauce.

Season the mixture with Creole seasoning, smoked paprika, Worcestershire sauce, hot sauce, lemon juice, salt, black pepper, and cayenne (if using). Taste and adjust seasoning, adding a pinch more Creole seasoning or hot sauce if desired.

Stir the chopped shrimp and crawfish tails into the cheese mixture until evenly distributed. Fold in 1 tablespoon sliced green onions into the dip, reserving remaining for garnish.

Preheat oven broiler to high (or oven to 400°F/205°C if you prefer a more even bake). Smooth the top of the dip in the ovenproof skillet or transfer to a shallow baking dish (about 1-quart).

If using broiler: place 6-8 inches from broiler element and broil 2-4 minutes until cheese is bubbling and lightly browned on top. If baking: bake at 400°F/205°C for 12-15 minutes until hot and bubbly and the top is lightly golden.

Remove from oven and let rest 2 minutes.

Sprinkle reserved sliced green onions and chopped parsley over the top. For extra finish, drizzle a few drops of hot sauce or a sprinkle of smoked paprika.

Serve warm directly from the skillet or transfer to a serving dish with French bread slices, crackers, or chips alongside. Dip should be hot and creamy; stir before serving if it sits for a few minutes.