Cajun Oytser and Scallop Stew
- 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 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 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
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
