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Rating: 4.0/5 (30 votes cast)

Meal Type: Lunch, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 462
% Daily Value**
Total Fat 29g
44%
Saturated Fat 15g
22%
Unsaturated Fat 3g
Cholesterol 143mg
48%
Sodium 867mg
36%
Total Carbohydrate 22g
7%
Dietary Fiber 1g
4%
Sugars 1g
Protein 26g
Vitamin A  24%Vitamin C  20%
Calcium  22%Iron  31%
Potassium  21%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Oytser & Scallop Stew

Date Added: June 12, 2009
This stew is delicious. I mean how can you go wrong with both oysters and scallops together in one stew. The cajun spices make it delicious and will keep you coming back for more. The hardest part to make it is shucking the fresh oysters.

Ingredients:

36 Oysters shucked
24 Bay Scallops
1 quart Half And Half
12 Scallions chopped
1 tablespoon Parsley chopped
2 tablespoons Flour
1/2 teaspoon Cayenne Pepper
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 Leaves Thyme
1/2 teaspoon Oregano
1/2 teaspoon Pepper Black
1 oz Dry Sherry
1 cup Croutons
1 Clove Of Garlic minced
1 1/2 tablespoons Worcestershire Sauce
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Directions:

1. Melt butter in a sauce pan at approx.

2. 300 degrees F Add the vegetables and saute until slightly browned.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Sulfites, Malt, Spring Onion, Garlic, Alcohol, Hot Pepper, Scallops, Celery allergies.
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