| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Cajun, Seafood | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”