Cajun Oyster & Scallop Stew

Recipe Ingredients

36		Oysters - shucked
24		Bay scallops
1		Half & 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 & 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 & spices. Add the browned vegetables and the drained oysters & 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:
Bon Appetit

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