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                       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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