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Cajun Oytser and Scallop Stew

 

19

Yield

8

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

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
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 27739% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 697mg 29%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 45g
Vitamin A 22% Vitamin C 40%
Calcium 5% Iron 69%
* based on a 2,000 calorie diet How is this calculated?

 

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