Cajun Oyster and Scallop Stew Recipe
A nice variation of oyster stew, with a bit of a "bite" to it. Try to use small or tiny oysters.
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Mixing bowl
- Spoon
Ingredients
- 4 tablespoons unsalted butter, divided
- 12 green onions, chopped (white and green parts)
- 1/4 cup celery, chopped
- 1 garlic clove, minced
- 2 tablespoons flour
- 1 quart half-and-half cream
- 1 tablespoon fresh Italian parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 pints oysters, jarred (drained)
- 1/2 lb bay scallop
- 1 1/2 tablespoons Worcestershire sauce
- 1/8 cup sherry wine
- 1 cup crouton (use your favorite type)
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