Recipe(tried): Pappadeaux's Alexander Sauce

Pappadeaux's Alexander Sauce
this is my favorite and I have finally tracked it down...I order it every time we go to Pappadeaux's...so here goes, I hope you enjoy.

Alice

Pappadeaux's Alexander Sauce

6 tablesppons unsalted butter
1/2 cup finely chopped yellow onion
1 1/2 tbsp. flour
1/2 cup clam juice
2 cups heavy whipping cream
Pinch of cayenne pepper
1/2 tsp salt
1/2 tsp white pepper
1/2 pound each shrimp, peeled and deveined and scallops
6 to 8 ozs cooked crawfish

Heat 3 tablespoons butter in large saute pan, add onion, and cook until translucent over medium heat. Slowly stir in flour and cook 2 minutes, stirring continuously. Blend in clam juice. Gradually add cream, cayenne pepper, salt, and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside.

Melt remaining 3 tablespoons butter in another large saute pan over medium heat, add shrimp and scallops and saute until they are about three quarters done, about 2 minutes. Add crawfish and saute 30 seconds. Drain butter, add reserved cream sauce mixture, and stir. Serve hot over your choice of cooked fish and enjoy.

I love this over grilled catfish.