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Cajun Oytser & Scallop Stewseafood, cajun 36 each oysters, shucked 24 each bay scallops 1 quart half & half 12 each scallions, whole, chopped 1 tablespoon parsley, chopped 2 tablespoon flour 1/2 teaspoon cayenne pepper flakes 1/2 teaspoon white pepper 1 teaspoon salt 1/8 lb 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 oz sherry 1 cup croutons 1 each garlic clove, minced 1 1/2 tablespoon worcestershire sauce Melt eh 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! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 1970
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