Cajun Oytser & Scallop Stew

Cajun Oytser & Scallop Stew Category Seafood 
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Ingredients And Procedures

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

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

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