Cajun Oyster and Scallop Stew

Course :	Cajun
From:	HungryMonster.com
Serves:	8

Ingredients:

36	medium	oysters -- shucked
24	medium	bay scallops
1	quart	half and half
12	medium	scallions -- whole, chopped
1	tablespoon	parsley -- chopped
2	tablespoons	flour
1/2	teaspoon	cayenne pepper flakes
1/2	teaspoon	white pepper
1	teaspoon	salt
1/8	pound	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	ounce	sherry
1	cup	croutons
1	clove	garlic -- minced
1 1/2	tablespoons	Worcestershire sauce

Preparation:

Melt eh butter in a sauce pan at approx. 300F. Add the vegetables and sauté until slightly browned. Remove form the heat. In a separate pan heat the Half and Half being careful no to boil it. Reduce heat to approx. 150F. and slowly stir in the flour. When it is blended well, add the seasonings and spices. Add the browned vegetables and the drained oysters and scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and continue to simmer until the stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 197