Cajun Oyster and Scallop Stew
Recipe: #11047
November 07, 2013
Categories: Oysters, Scallops, Cajun Fathers Day, Game/Sports Day, Sunday Dinner, No Eggs, Spicy, more
"A nice variation of oyster stew, with a bit of a "bite" to it. Try to use small or tiny oysters."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (311.6 g)
- Calories 457.3
- Total Fat - 28.9 g
- Saturated Fat - 14.3 g
- Cholesterol - 145 mg
- Sodium - 1205.5 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 1.3 g
- Sugars - 2.6 g
- Protein - 16.9 g
- Calcium - 183.4 mg
- Iron - 7.7 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt 2 tablespoons of the butter in a sauce pan over medium heat. Add the green onions, celery and garlic and saute until slightly softened. Remove form the heat.
Step 2
In a separate pan over medium heat, melt remaining butter and whisk in the flour. Whisk in the half & half, and bring just to a simmer, being careful no to boil it. Reduce heat to low and add the seasonings (parsley through black pepper). Add the vegetable mixture and the oysters and scallops. Simmer for 15 minutes, stirring frequently.
Step 3
Add the Worcestershire and sherry and contimue to simmer until the stew thickens.
Step 4
Ladle into bowls and top with croutons and serve.
Tips
No special items needed.
1 Reviews
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