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Cajun Oytser and Scallop Stew


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Cajun/creol Fish/seafoo

Ingredients:

  • 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

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