*  Exported from  MasterCook  *
 
                        CAJUN OYTSER & 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           Scallions, whole, chopped
    1       T            Parsley, chopped
    2       T            Flour
      1/2   ts           Cayenne pepper flakes
      1/2   ts           White pepper
    1       t            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       ea           Garlic clove, minced
    1 1/2   T            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
  
 
 
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