Cajun Oyster and Scallop Stew

Prep Time
Cook Time
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"A nice variation of oyster stew, with a bit of a "bite" to it. Try to use small or tiny oysters."

Original recipe yields 5 servings


  • 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 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 & Variations

No special items needed.



This was a nice change...loved the addition of scallops and the cajun spices...but the hubby said he really just enjoys our old stand by...the basic oyster stew...he hates when I play with his favorites...but you never know when you can discover a new favorite...very tasty stew...made for "Bill Board" tag game...

review by:
(24 Feb 2018)