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  Recipe Home » Cajun » Cajun Oytser & Scallop Stew
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  Cajun Oytser & Scallop Stew
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 227
Ingredients:
36 each Oysters, shucked
24 each Bay Scallops
1 qt Half & Half
12 each Scallions, whole, chopped
1 tbsp Parsley, chopped
2 tbsp Flour
1/2 tsp Cayenne pepper flakes
1/2 tsp White pepper
1 tsp Salt
1/8 lb Butter
1 cup Water, HOT
1/4 cup Celery, chopped
1/2 tsp Basil
1/4 tsp Thyme
1/2 tsp Oregano flakes
1/2 tsp Black pepper
1 oz Sherry
1 cup Croutons
1 each Garlic clove, minced
1 1/2 tbsp Worcestershire sauce
Instructions:
Melt eh butter in a sauce pan at approx. 300 degrees F. Add the
vegetables and saute until slightly browned. Remove form the heat. In
a seperate pan heat the Half & Half being careful no tto boil it.
Reduce heat to approx. 150 degrees F. and slowly stir in the flour.
When it is blended well, add the seasonings & spices. Add the browned
vegetables and the drianed oysters & scallops. Simmer for 15 minutes,
stirring frequently. Add the sherry and contimue to simmer until the
stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix,
Pass Christian', La., circa 1970
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