Home - By Category - Recipe - Cajun Page 1 | Seafood Page 2

Cajun Oytser & Scallop Stew

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CAJUN OYTSER & SCALLOP STEW
 Categories: Cajun, Seafood
      Yield: 8 Servings
 
     36 ea Oysters, shucked
     24 ea Bay Scallops
      1 qt Half & Half
     12 ea 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 ea Garlic clove, minced
  1 1/2 tb 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
 
MMMMM

Display Recipe for Import.