Ingredients
- 36 oysters
- 24 bay scallops
- 12 scallions
- 1 garlic clove
- 1 croutons
- 1 c water
- 1/8 lb butter
- 1 oz sherry
- 1/4 c celery
- 1 1/2 tb worcestershire sauce
- 2 tb flour
- 1 ts salt
- 1 tb parsley
- 1/2 ts pepper (white)
- 1/2 ts cayenne pepper flakes
- 1/4 ts thyme
- 1/2 ts oregano flakes
- 1/2 ts black pepper
- 1/2 ts basil
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
