Pappadeaux Alexander Sauce Recipe (Easy Copycat)

Pappadeaux Alexander Sauce Recipe was named after Alexander Pappas, one of the founders of the famous Pappadeaux Seafood Kitchen. It’s a creamy, smooth, and slightly tangy seafood sauce that’s poured over dishes like salmon, shrimp, crab, mahi mahi, and scallops — and it even tastes great with steak.

I’ve tried plenty of seafood sauces over the years, but nothing beats this one, especially with salmon or mahi mahi.

The flavor has a deep, buttery base with just the right touch of spice.

The origin of Alexander Sauce at Pappadeaux traces back to southern cuisine’s tradition of creamy seafood sauces, with Pappadeaux adding its own distinctive twist inspired by classic French sauce techniques.

This sauce has been a part of Pappadeaux’s menu for many years at least since the early 2010s

Today, you can make the authentic copycat of Pappadeaux Alexander Sauce Recipe at home with simple ingredients but taste will be amazing.

Alexander Sauce vs Other Seafood Sauces

I’ve made plenty of restaurant sauces before — but the Alexander Sauce stands out for its deep, Cajun warmth.

Most seafood sauces are light or buttery, but this one is creamy, slightly spicy, and has a real Louisiana character to it.

Another thing that makes it different is the use of clam juice. That little touch brings the sea right into the sauce without being fishy.

When you fold in shrimp and crab at the end — oh man, it turns from a sauce into a meal by itself.

Pappadeaux Alexander Sauce Ingredients

• 3 tablespoons olive oil – Any basic olive oil works here. This coats your pan and keeps the onions from sticking while adding a hint of flavor.
• 1 cup yellow onion, finely chopped – Regular yellow onions from your grocery store. They turn sweet when cooked and melt right into the sauce base.
• 3 heaping tablespoons minced garlic – Fresh garlic is where it’s at. The jarred stuff works too but fresh gives you that punch everyone loves.
• 3 tablespoons all-purpose flour – Plain white flour. This thickens everything up and helps your sauce get that creamy, coat-the-spoon texture.
• 16 ounces clam juice – Grab the bottles from your soup aisle. Bar Harbor or Snow’s brand both work great. This gives that ocean flavor.
• 2 cups heavy whipping cream – The full-fat kind in the carton. Don’t even think about milk here. You need that richness for restaurant-quality sauce.
• 1 teaspoon salt – Regular table salt or kosher salt. Start with this amount then taste and adjust based on your seafood’s saltiness.
• ½ teaspoon black pepper – Freshly ground tastes better but the pre-ground stuff works fine. Adds a little bite without much heat.
• ½ teaspoon cayenne pepper – This brings mild Louisiana heat. Use less if you’re sensitive to spice or more if you like it hot.
• 1 teaspoon Old Bay seasoning – The classic blue can. This is non-negotiable for authentic seafood flavor. It’s got everything blended perfectly already.
• 1 teaspoon Cajun seasoning – Tony Chachere’s or Slap Ya Mama are my favorites. They add that Louisiana kick with garlic and peppers mixed in.
• ½ teaspoon garlic powder – Extra garlic never hurts. This boosts the flavor after the fresh garlic mellows out from cooking.
• ½ teaspoon onion powder – Adds another savory layer. Works with the fresh onions to make the base taste deeper and richer.
• ½ teaspoon Everglades seasoning – Optional but good. It’s a Florida blend that rounds everything out. Skip it if you can’t find it.
• 1 tablespoon fresh parsley, chopped – The fresh stuff from produce. Adds color and a light taste that cuts through all that cream.
• ½ pound large shrimp, peeled and deveined – Big ones stay juicy. The 16-20 count size works best. Frozen is fine, just thaw them first.
• ½ pound lump crabmeat – Phillips brand is solid. A mix of lump and claw meat saves money and still tastes amazing in this sauce.

How to Make Pappadeaux Alexander Sauce

Step 1: Prepare the Aromatic Base

First, heat the olive oil in a large skillet or sauté pan (about 12–18 inches wide) over medium heat. Once hot, add the chopped onions and minced garlic.

Sauté until the onions are soft and translucent, and the garlic is fragrant — about 3–5 minutes. Stir occasionally to prevent burning.

The oil should shimmer and lightly bubble around the edges, not smoke. This is the base flavor for the sauce.

Step 2: Build the Roux

Lightly sprinkle flour over the sautéed onions and garlic — just enough to coat them evenly. Stir continuously to mix the flour into the oil.

Cook this mixture for about 2–3 minutes to remove the raw flour taste. It should form a pale, golden roux and slightly thicken. If the pan seems too dry, drizzle in a little more oil; it should look moist but not greasy.

Step 3: Add the Clam Juice

Slowly pour in one 8-ounce bottle of clam juice while stirring. The mixture will thicken into a paste-like consistency, similar to creamy mashed potatoes. If it looks too thick, add another half bottle (4 ounces) of clam juice and stir until smooth.

Keep stirring until the roux is fully dissolved into the liquid and no lumps remain.

Step 4: Add the Cream

Reduce the heat slightly, then slowly pour in about half the heavy cream (1 cup). Stir constantly to blend it with the roux mixture.

Once smooth and creamy, gradually add more cream until you reach your desired thickness — rich and pourable, like Alfredo sauce. If it becomes too thick, thin it with more clam juice or a splash of water. Keep the sauce over low heat so it simmers gently.

Step 5: Season the Sauce

Now that the base is creamy and smooth, stir in your seasoning blend — salt, pepper, cayenne, Old Bay, Cajun seasoning, garlic powder, onion powder, and Everglades or seasoned salt.

Taste as you go — that’s the fun part. If you like it spicier, add a pinch more cayenne. You can also squeeze a bit of lemon for freshness.

Step 6: Add the Seafood

Now it’s time for the best part — seafood. Add the shrimp first and cook until they turn pink. It only takes a few minutes. Then gently fold in the crabmeat. Don’t stir too hard or the crab will break apart. Let it simmer on low for a few more minutes until everything’s warm and coated in the sauce.

Step 7: Finish and Serve

Turn off the heat, sprinkle in your parsley, and give it one last gentle stir. Serve the sauce hot over fish, rice, grits, or even pasta. It’s creamy, rich, and tastes just like the Pappadeaux original alexander sauce.

Tips & Tricks

• Consistency Control: Always add cream gradually; you can thin the sauce later but can’t easily fix an overly thin sauce.
• Seafood Choice: Large shrimp hold their juices better and don’t toughen as quickly in sauce.
• Make-Ahead: You can prepare the sauce base (through Step 5) ahead of time and add seafood just before serving.

Seafood & Non-Seafood That Best Pairs with Alexander Sauce

This sauce tastes amazing with many dishes. My top pick is grilled catfish or snapper because the sauce clings perfectly to the flaky fish. You can also pour it over shrimp, scallops, or even seared salmon.

If you’re not in the mood for seafood, it still works great with grilled chicken or roasted potatoes.

It even makes a simple bowl of white rice taste like something from a fine restaurant. You can also spoon it over creamy grits or garlic toast for a quick and filling meal.

Freeze and Reheat Guide

To freeze this Pappadeaux Alexander Sauce, let it cool fully before storing. Place it in airtight freezer-safe containers or bags, label them, and freeze for up to two months to keep that fresh, creamy flavor.

When reheating, thaw it in the fridge overnight. Warm slowly in a pan on low heat, stirring often.

Add a little cream or clam juice if it thickens too much. Avoid high heat — gentle reheating keeps the sauce smooth and rich.

Pappadeaux Alexander Sauce Recipe FAQs

Can I make this sauce ahead of time?
Yes, you can make the base sauce through all the seasoning steps up to 2 days ahead. Just store it in a sealed container in your fridge. When you’re ready to serve, reheat the sauce gently on the stove over low heat. Stir it often so it doesn’t stick or burn.

What can I use instead of clam juice?
If clam juice isn’t available, light seafood stock, shrimp broth, or chicken broth works fine. Clam juice gives a stronger ocean flavor, but these options still keep the sauce balanced and full of depth.

How spicy is this sauce?
The sauce has a mild Cajun-style warmth from cayenne and Old Bay seasoning. You can adjust the spice easily—add more for a bolder flavor or reduce it for a softer, creamier taste that everyone enjoys.

What kind of crabmeat is best?
Lump crabmeat gives the best sweetness and texture. It stays firm and adds rich flavor. You can mix it with claw meat if you want a stronger seafood taste or a more budget-friendly option.

What if my sauce get too thick?
That usually happens if it cooks too long or reduces too much. To fix it, gently stir in small amounts of clam juice or cream until it loosens. Avoid high heat while reheating to prevent splitting.

That’s how you can make the original taste like Pappadeaux Alexander Sauce Recipe for any seafood dishes. But this sauce taste better with salmon best so try this on it.

And if you made this, dont forget to share and left comment if you have any questions or confusion.

See you on my next recipe….