Recipe - Cajun Oytser And Scallop Stew

36 Oysters, shucked
24 Bay Scallops
1 qt Half & Half
12 Scallions, whole, chopped
1 tablespoon Parsley, chopped
2 tablespoon Flour
One half teaspoon Cayenne pepper flakes
One half teaspoon White pepper
1 teaspoon Salt
1/8 pound Butter
1 cup Water, HOT
One fourth cup Celery, chopped
One half teaspoon Basil
One fourth teaspoon Thyme
One half teaspoon Oregano flakes
One half teaspoon Black pepper
1 ounce Sherry
1 cup Croutons
1 Garlic clove, minced
1 One half 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