Email to Buny      

Cajun Oyster & Scallop Stew

Source of Recipe

Imogene DeCroix


List of Ingredients

36 Oysters, shucked
24 Bay scallops
1 qt Half & half
12 Scallions, whole, chopped
1 tb Parsley, chopped
2 tb Flour
1/2 ts Cayenne pepper flakes
1/2 ts White pepper
1 t 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 Garlic clove, minced
1 1/2 tb Worcestershire sauce


Recipe

Melt the butter in a saucepan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove from the heat. In a seperate pan heat the Half & Half being careful not to boil it. Reduce heat to approx. 150¼F. 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 continue to simmer until the stew thickens. Add the croutons and serve!