A recipe for Cajun Oytser and Scallop Stew. Follow the simple recipe instructions for Cajun Oytser and Scallop Stew shared by other home cooking experts.
Ingredients
36 ea. Oysters, shucked24 ea. Bay Scallops
1 qt Half and Half
12 ea. Scallions, whole, chopped
1 Tbs. Parsley, chopped
2 Tbs. Flour
1/2 Tsp. Cayenne pepper flakes
1/2 Tsp. White pepper
1 Tsp. Salt
1/8 lb. Butter
1 c. Water, HOT
1/4 c. Celery, chopped
1/2 Tsp. Basil
1/4 Tsp. Thyme
1/2 Tsp. Oregano flakes
1/2 Tsp. Black pepper
1 oz. Sherry
1 c. Croutons
1 ea. Garlic clove, minced
1 1/2 Tbs. Worcestershire sauce
Directions
Melt the butter in a sauce pan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove form the heat. In a separate pan heat the Half and Half being careful not to boil it. Reduce heat to approx. 150 degrees F. and slowly stir in the flour. When it is blended well, addthe 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
