*  Exported from  MasterCook  *

                       Cajun Oyster & 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           Whole scallions -- 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       cl           Garlic -- minced
   1 1/2   tb           Worcestershire sauce

  Melt the butter in a sauce pan at approximately 300 degrees F. Add
  the vegetables and saute until slightly browned. Remove form the
  heat. In a separate pan heat the Half & Half being careful not to
  boil it. Reduce heat to approximately 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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