Pontchartrain Sauce for Fish or Chicken

SUBMITTED BY: Chef JP, That Place

1/2 cup light white wine
1 lb. 90/110 peeled and deveined shrimp
1/4 lb. special blue crab meat
1/2 lb. sliced button mushrooms
1 tbsp. lemon juice
1 julienned red pepper
1 julienned green bell pepper
1 medium yellow onion, sliced
1/2 cup chopped green onion
1/4 cup fresh parsley, finely chopped
1 tsp. minced fresh garlic
1/4 lb. unsalted butter
1/2 tsp. “That Spice” (Chef JP’s Cajun seasoning)
Salt and pepper to taste


Over medium heat in a deep sauce pot, sauté mushrooms in butter just until it starts to brown. Add lemon juice and cook for 1 minute. Add shrimp and cook just until they turn pink. Add all remaining ingredients and allow to simmer until onions are translucent. Adjust seasoning to taste.

By: Letters from Our Readers | Cajun Daughters Array on March 06, 2012
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[…] a delicious recipe for Pontchartrain Sauce for Fish or Chicken that Chef JP of That Place serves at his restaurant.  I think you’ll like […]

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