Cajun oytser & scallop stew
Yield: 8 Servings
Ingredients:
- 36 ea Oysters shucked
- 24 ea Bay Scallops
- 1 qt Half & Half
- 12 ea Scallions whole chopped
- 1 tb Parsley chopped
- 2 tb Flour
- 1/2 ts Cayenne pepper flakes
- 1/2 ts White pepper
- 1 ts Salt
- 1/8 lb Butter
- 1 c Water HOT
- 1/4 c Celery chopped
- 1/2 ts Basil
- 1/4 ts Thyme
- 1/2 ts Oregano flakes
- 1/2 ts Black pepper
- 1 oz Sherry
- 1 c Croutons
- 1 ea Garlic clove minced
- 1 1/2 tb 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
