Cajun Oytser& Scallop Stew

* Exported from MasterCook *

CAJUN OYTSER & SCALLOP STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ea Oysters, shucked
24 ea Bay Scallops
1 qt Half & Half
12 ea Scallions, whole, chopped
1 T Parsley, chopped
2 T Flour
1/2 ts Cayenne pepper flakes
1/2 ts White pepper
1 t 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 T 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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