Cajun Oyster and Scallop Stew

Recipe Ingredients

36		Oysters - shucked
24		Bay scallops
1		Half and half
12		Scallions - whole, chopped
1 tablespoon	15ml	Parsley - chopped
2 tablespoons	30ml	Flour
1/2 teaspoon	2.5ml	Cayenne pepper flakes
1/2 teaspoon	2.5ml	White pepper
1 teaspoon	5ml	Salt
1/8 lb	56g / 2oz	Butter
1 cup	237ml	Water - hot
1/4 cup	27g / 1oz	Celery - chopped
1/2 teaspoon	2.5ml	Basil
1/4 teaspoon	1.3ml	Thyme
1/2 teaspoon	2.5ml	Oregano flakes
1/2 teaspoon	2.5ml	Black pepper
1 oz	28g	Sherry
1 cup	30g / 1.1oz	Croutons
1		Garlic clove - minced
1 1/2 tablespoons	22ml	Worcestershire sauce

Recipe Instructions

Melt eh butter in a sauce pan at approx. 300F Add the vegetables and saute until slightly browned. Remove form the heat.

In a separate pan heat the Half and Half being careful no to boil it. Reduce heat to approx. 150F and slowly stir in the flour. When it is blended well, add the seasonings and spices.

Add the browned vegetables and the drained oysters and scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and continue to simmer until the stew thickens. Add the croutons and serve!

ORIGIN: Imogene DeCroix, Pass Christian', La., circa 1970

Source:
Cooking Light, June 1995, page 58

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.