Cajun oytser and scallop stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Oysters, shucked | |
| 24 | Bay Scallops | |
| 1 | quart | Half & Half |
| 12 | Scallions, whole, chopped | |
| 1 | tablespoon | Parsley, chopped |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Cayenne pepper flakes |
| ½ | teaspoon | White pepper |
| 1 | teaspoon | Salt |
| ⅛ | pounds | Butter |
| 1 | cup | Water, HOT |
| ¼ | cup | Celery, chopped |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Thyme |
| ½ | teaspoon | Oregano flakes |
| ½ | teaspoon | Black pepper |
| 1 | ounce | Sherry |
| 1 | cup | Croutons |
| 1 | Garlic clove, minced | |
| 1½ | tablespoon | Worcestershire sauce |
Directions
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