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Cajun Oytser & Scallop Stew

Date added: December 5, 2007

  • Servings: 4 change
  • Calories per serving: 555
  • Prep time: 20
  • Cook time: 25

Ingredients

  • 36 Oysters, shucked
  • 24 Bay Scallops
  • 1 quart cream, cereal (half and half), 10% b.f.
  • 12 Scallions, whole chopped
  • 1 tbsp Parsley chopped
  • 2 tbsp flour, all purpose, bleached, enrich
  • 1/2 tsp Cayenne pepper flakes
  • 1/2 tsp pepper, white
  • 1 tsp salt, table
  • 1/8 pound butter, unsalted
  • 1 cup hot water
  • 1/4 cup celery chopped
  • 1/2 tsp basil, fresh
  • 1/4 tsp thyme, fresh
  • 1/2 tsp Oregano flakes
  • 1/2 tsp pepper, black
  • 1 ounce-weight Sherry
  • 1 cup Croutons
  • 1 Garlic clove minced
  • 1 1/2 tbsp sauce, worcestershire

Recipe Method

Melt the 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!

Nutritional Facts

Per serving% Daily Value*
Calories 55528%
Fat 38g58%
Cholesterol 143mg48%
Sodium 951mg 40%
Carbohydrates 31g28%

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