Free Recipe Cajun Oytser and Scallop Stew
Recipe Type: Free Cajun Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Cajun Oytser and Scallop Stew Recipe
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
Cajun Oytser and Scallop Stew Preparation
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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