| 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 | T | Parsley, chopped |
| 2 | T | Flour |
| 1/2 | t | Cayenne pepper flakes |
| 1/2 | t | White pepper |
| 1 | t | Salt |
| 1/8 | lb | Butter |
| 1 | c | Water, HOT |
| 1/4 | c | Celery, chopped |
| 1/2 | t | Basil |
| 1/4 | t | Thyme |
| 1/2 | t | Oregano flakes |
| 1/2 | t | Black pepper |
| 1 | oz | Sherry |
| 1 | c | Croutons |
| 1 | Garlic clove, minced | |
| 1 1/2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: 15.2mg
Sodium: 354.2mg
Potassium: 70.1mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: <1g
Protein: <1g