Cajun Oyster and Scallop Stew

Course : Seafoods
Serves: 8
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36 medium oysters -- shucked
24 medium bay scallops
1 quart half and half
12 medium scallions -- whole, chopped
1 tablespoon parsley -- chopped
2 tablespoons flour
1/2 teaspoon cayenne pepper flakes
1/2 teaspoon white pepper
1 teaspoon salt
1/8 pound butter
1 cup water -- hot
1/4 cup celery -- chopped
1/2 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon oregano flakes
1/2 teaspoon black pepper
1 ounce sherry
1 cup croutons
1 clove garlic -- minced
1 1/2 tablespoons Worcestershire sauce

Preparation / Directions:

Melt eh butter in a sauce pan at approx. 300F Add the vegetables and sauté until slightly browned. Remove form the heat. In a separate pan heat the Half and Half being careful no to boil it. Reduce heat to approx. 150F and slowly stir in the flour. When it is blended well, add the seasonings and spices. Add the browned vegetables and the drained oysters and scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and continue to simmer until the stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 197

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