Thursday, February 21, 2013

Cajun Oyster and Scallop Stew

Cajun Oyster and Scallop Stew
Just another day, down on the “Big Easy”

12 Scallions, chopped fine   
1 Celery stick, chopped
1 clove Garlic, minced
½ stick Sweet butter
2 Tbl. All purpose flour
1 Qt cream or Half & half
36 Medium oysters, shucked (2 pints)
24 Bay Scallops (1 pint)
1 cup Water, (HOT)
2 sprigs fresh Parsley, chopped
2 tsp. crushed red chile
1 tsp. White pepper
1 tsp Salt
1 Tbl. Worcestershire sauce
½ tsp. dried Basil
½ tsp. dried Thyme
½ tsp. dried Oregano
½ tsp Fresh ground black pepper
¼ cup Dry cooking sherry
1 cup Plain croutons

Sauté the scallions, celery and garlic in the butter until soft.  Add the flour, stir well, and fry until lightly browned. Remove from the heat and set aside. Over medium heat warm the cream (do not boil).  Once hot, add the onion, garlic, celery mixture and all other ingredients except the sherry and croutons. Simmer for 15 minutes, stirring frequently. Then add the sherry and continue to simmer until the stew thickens. Add the croutons and serve!
Serves 8

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