Ingredients
36 each oysters, shucked
24 each bay scallops
1 qt half & half
12 each scallions, whole, chopped
1 tbsp parsley, chopped
2 tbsp flour
1/2 tsp cayenne pepper flakes
1/2 tsp white pepper
1 tsp salt
1/8 lb butter
1 cup water, hot
1/4 cup celery, chopped
1/2 tsp basil
1/4 tsp thyme
1/2 tsp oregano flakes
1/2 tsp black pepper
1 oz sherry
1 cup croutons
1 each garlic clove, minced
1 1/2 tbsp worcestershire sauce
Directions
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
Servings: 8 servings
Cajun Oytser & Scallop Stew Recipe brought to you by Recipe Ideas
Categories: Cajun; Scallop; Soup; Stew
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into the far past, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to academics is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During the time of the Romans a man called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times used a wide range of herbs and spices, including some that we all recognise such as bay, fennel and asafoetida. Moving our culinary historical trip onwards, we have a couple of recipe books which date from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are not about the indian curry that is served today, but instead accounts of the types of food prepared by the cooks of the rich people of that period. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an increase in cookery books, the majority of which are now in private cookery archives. During the following few hundred years, the rich families of the West strove to lay on the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. However, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cooking publications were starting to become popular mostly due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Cajun Oytser & Scallop Stew recipe.
