Cajun Oytser & Scallop Stew
Yield
8 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
oysters
shucked |
|
| 24 | each |
bay scallops
|
*
|
| 1 | quart |
light cream (half&half)
|
*
|
| 12 | each |
scallions, spring or green onions
whole, chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
cayenne pepper
flakes |
|
| ½ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | pound |
butter
|
|
| 1 | cup |
water
hot |
|
| ¼ | cup |
celery
chopped |
|
| ½ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
oregano
flakes |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | ounce |
sherry
|
|
| 1 | cup |
croutons
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 ½ | tablespoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
oysters
shucked |
|
| 24 | each |
bay scallops
|
*
|
| 0.9 | l |
light cream (half&half)
|
*
|
| 12 | each |
scallions, spring or green onions
whole, chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cayenne pepper
flakes |
|
| 2.5 | ml |
white pepper
|
|
| 5 | ml |
salt
|
|
| 56.7 | g |
butter
|
|
| 237 | ml |
water
hot |
|
| 59 | ml |
celery
chopped |
|
| 2.5 | ml |
basil
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 2.5 | ml |
oregano
flakes |
|
| 2.5 | ml |
black pepper
|
|
| 28.9 | ml/g |
sherry
|
|
| 237 | ml |
croutons
|
|
| 1 | each |
garlic cloves
minced |
|
| 23 | ml |
worcestershire sauce
|
|
Directions
Melt the butter in a sauce pan at approx 300℉ (150℃).
Add the vegetables and sauté until slightly browned.
Remove form the heat.
In a seperate pan heat the Half and Half being careful not to boil it.
Reduce heat to approx. 150 degrees F and slowly stir in the flour.
When it is blended well, add the seasonings and spices.
Add the browned vegetables and the drianed oysters and scallops.
Simmer for 15 minutes, stirring frequently.
Add the sherry and contimue to simmer until the stew thickens.
