Cajun Oytser & Scallop Stew
Submitted by poupou
Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minWhen the weather turns cool and you want something that warms you from the inside out, this is it.
Thirty-six shucked oysters and two dozen bay scallops simmer together in a creamy, herb-laced broth built on half-and-half, butter-browned scallions and celery, and a splash of dry sherry. Cayenne, white pepper, and black pepper bring layered heat while basil, thyme, and oregano add an herbal backbone.
A touch of Worcestershire rounds out the savory depth. The stew thickens as it simmers until every spoonful coats the back of your tongue with rich, briny cream.
Top each bowl with croutons for crunch.
Chef Tips
- Never boil the half-and-half. Keep it well below boiling when you add the flour, or you’ll end up with a curdled, grainy mess.
- Brown the vegetables first in a separate step. That caramelization adds a layer of sweetness that balances the briny shellfish.
- Add the sherry near the end. Its delicate flavor cooks off quickly, so late addition keeps that warm, nutty note alive in the finished stew.
- Drain the oysters well before adding. Too much oyster liquor can thin out the stew and make it watery.
Ingredients
Directions
Melt the butter in a sauce pan at approx 300℉ (150℃).
Add the vegetables and sauté until slightly browned.
Remove form the heat.
In a seperate pan heat the Half and Half being careful not to boil it.
Reduce heat to approx. 150 degrees F and slowly stir in the flour.
When it is blended well, add the seasonings and spices.
Add the browned vegetables and the drianed oysters and scallops.
Simmer for 15 minutes, stirring frequently.
Add the sherry and contimue to simmer until the stew thickens.
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