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Ingredients
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Fondue Base
Seafood
Garlic Bread for Dipping
Optional Finishes
Method
Fondue Base
- 1
- 2
Make roux
Sprinkle the flour over the softened shallot-garlic mixture and cook, stirring constantly, for 1 to 1.5 minutes to cook the raw flour taste but not brown it.
- 3
Deglaze and simmer
Slowly whisk in the white wine, scraping any bits from the pan. Let the wine reduce by about half, 2–3 minutes.
- 4
Build sauce
Gradually whisk in the chicken stock until smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Stir in the heavy cream, Creole seasoning, Dijon, lemon juice, salt, and pepper. Simmer gently for another 2 minutes to meld flavors.
- 5
Finish with herbs
Stir in the chopped parsley and, if using, the grated Parmesan. Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Keep sauce at a gentle simmer or transfer to a fondue pot over low heat to maintain a warm, dippable consistency.
Seafood
- 6
Prepare shrimp and crawfish
Pat the shrimp dry and, if large, cut into ~1/2" pieces for easy dipping. Ensure crawfish tails are drained and roughly the same bite-size as the shrimp. Season lightly with a pinch of salt and 1/4 tsp black pepper.
- 7
Cook seafood
In a separate skillet over medium-high heat, add 1 tsp butter or a touch of oil. Quickly sear the shrimp pieces just until they turn pink and are opaque through (1–2 minutes per side depending on size). Add crawfish at the end to warm through (30–60 seconds). Do not overcook. Remove from heat and let cool slightly.
- 8
Add to fondue
Fold the cooked shrimp and crawfish into the warm fondue base or place them in a shallow bowl next to the fondue pot for guests to dip. If folded in, stir gently so seafood is evenly distributed and remains warm.
Garlic Bread for Dipping
- 9
Prep loaf
Preheat oven to 200°C (400°F). Slice the baguette on a diagonal into 1/2" slices, keeping slices intact so they can be served on a board.
- 10
Make garlic butter
In a small bowl, combine the softened butter, 2 tsp grated garlic, 1 tbsp chopped parsley, 1 tbsp olive oil, and 1/4 tsp salt. Mix until smooth.
- 11
Assemble and bake
Spread about 1 tsp of garlic butter on each baguette slice and place on a baking sheet. Bake for 6–8 minutes until edges are crisp and butter is melted. For a golden top, broil 30–60 seconds more while watching closely. Remove and keep warm.
Assembly & Service
- 12
Serve
Place the fondue pot on a heat source set to low or a warming stand. Arrange garlic bread slices around the pot. If you kept seafood separate, provide a shallow bowl next to the fondue or a slotted spoon so diners can add seafood to their portion. Garnish the fondue with microgreens or extra parsley and offer lemon wedges to squeeze over individual servings.
- 13
Dipping instructions
Use bread to scoop up sauce and seafood, or spear a piece of shrimp/crawfish and dip into the fondue. Replenish heat as needed to keep the fondue saucy but not boiling.
- 14
Storage
Leftover fondue can be cooled, covered, and refrigerated up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of stock or cream to loosen the sauce. Store cooked seafood separately and gently rewarm only briefly to avoid toughening.
