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Cajun oytser & scallop stew
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| Artist: |
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| Categories: |
Creole & Cajun, Entrees, Exotic, Seafood, Soups & Stews, Southern |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 36
| each | Oysters, shucked | | 24
| each | Bay Scallops | | 1
| quart | Half & Half | | 12
| each | Scallions, whole, chopped | | 1
| tbsp | Parsley, chopped | | 2
| tbsp | Flour | | 1/2
| tsp | Cayenne pepper flakes | | 1/2
| tsp | White pepper | | 1
| tsp | Salt | | 1/8
| lbs | Butter | | 1
| cup | Water, HOT | | 1/4
| cup | Celery, chopped | | 1/2
| tsp | Basil | | 1/4
| tsp | Thyme | | 1/2
| tsp | Oregano flakes | | 1/2
| tsp | Black pepper | | 1
| oz | Sherry | | 1
| cup | Croutons | | 1
| each | Garlic clove, minced | | 1 1/2
| tbsp | Worcestershire sauce |
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Procedures:
| 1 | Melt eh butter in a sauce pan at approx. 300 °F. | | 2 | Add the vegetables and saute until slightly browned. | | 3 | Remove form the heat. | | 4 | In a seperate pan heat the half & half being careful no tto boil it. | | 5 | Reduce heat to approx. 150 °F. | | 6 | And slowly stir in the flour. | | 7 | When it is blended well, add the seasonings & spices. | | 8 | Add the browned vegetables and the drianed oysters & scallops. | | 9 | Simmer for 15 minutes, stirring frequently. | | 10 | Add the sherry and contimue to simmer until the stew thickens. | | 11 | Add the croutons and serve! |
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