Cajun Oyster & Scallop Stew Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
36: oysters, shucked,
24: bay scallops,
1 quart: half & half,
12: scallions, whole, chopped,
1 tablespoon: parsley, chopped,
2 tablespoon: flour,
1/2 teaspoon: cayenne pepper flakes,
1/2 teaspoon: white pepper,
1 teaspoon: salt,
1/8 lb: butter,
1 cup: water, hot,
1/4 cup: celery, chopped,
1/2 teaspoon: basil,
1/4 teaspoon: thyme,
1/2 teaspoon: oregano flakes,
1/2 teaspoon: black pepper,
1 oz: sherry,
1 cup: croutons,
1: garlic clove, minced,
1 1/2 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
Yield: 8 servings
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
Yield: 8 servings
Source from luhu.jp