Cajun Oytser and Scallop Stew Recipe

Name: Cajun Oytser and Scallop Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 each oysters shucked; 24 each bay scallops; 1 quart light cream (half&half); 12 each scallions, spring or green onions whole, chopped; 1 tablespoon parsley leaves chopped; 2 tablespoons flour, all-purpose; 1/2 teaspoon cayenne pepper flakes; 1/2 teaspoon white pepper; 1 teaspoon salt; 18 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 each garlic cloves minced; 1 1/2 tablespoons worcestershire sauce

Servings: persons

36 each oysters shucked
24 each bay scallops
1 quart light cream (half&half)
12 each scallions, spring or green onions whole, chopped
1 tablespoon parsley leaves chopped
2 tablespoons flour, all-purpose
1/2 teaspoon cayenne pepper flakes
1/2 teaspoon white pepper
1 teaspoon salt
18 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 each garlic cloves minced
1 1/2 tablespoons worcestershire sauce

1
Melt the butter in a sauce pan at approx 300F (150C).
2
Add the vegetables and saute until slightly browned.
3
Remove form the heat.
4
In a seperate pan heat the Half and Half being careful not to boil it.
5
Reduce heat to approx.
6
150 degrees F and slowly stir in the flour.
7
When it is blended well, add the seasonings and spices.
8
Add the browned vegetables and the drianed oysters and scallops.
9
Simmer for 15 minutes, stirring frequently.
10
Add the sherry and contimue to simmer until the stew thickens.

14917

kcal

Calories

1663

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 36 each oysters shucked, 24 each bay scallops, 1 quart light cream (half&half), 12 each scallions, spring or green onions whole, chopped, and more.

Yes, Cajun Oytser and Scallop Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Oytser and Scallop Stew

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