Title: Cajun Oyster & Scallop Stew
Categories: Ethnic Seafood Soup
Yield: 8 Servings
| 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 |
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