Cajun Oytser & Scallop Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
36 each: Oysters, shucked
24 each: Bay Scallops,
1 quart: Half & Half,
12 each: Scallions, whole, chopped
1 tbsp: Parsley, chopped
2 tbsp: Flour,
1/2 tsp: Cayenne pepper flakes,
1/2 tsp: White pepper,
1 tsp: Salt,
1/8 lbs: Butter,
1 cup: Water, HOT
1/4 cup: Celery, chopped
1/2 tsp: Basil,
1/4 tsp: Thyme,
1/2 tsp: Oregano flakes,
1/2 tsp: Black pepper,
1 ounce: Sherry,
1 cup: Croutons,
1 each: Garlic clove, minced
1 1/2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp