Cajun oytser and scallop stew

8 Servings

Ingredients

Quantity Ingredient
36 Oysters, shucked
24 Bay Scallops
1 quart Half & Half
12 Scallions, whole, chopped
1 tablespoon Parsley, chopped
2 tablespoons Flour
½ teaspoon Cayenne pepper flakes
½ teaspoon White pepper
1 teaspoon Salt
⅛ pounds Butter
1 cup Water, HOT
¼ cup Celery, chopped
½ teaspoon Basil
¼ teaspoon Thyme
½ teaspoon Oregano flakes
½ teaspoon Black pepper
1 ounce Sherry
1 cup Croutons
1 Garlic clove, minced
1½ tablespoon Worcestershire sauce

Directions

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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