Ingredients
- 36 oysters
- 24 bay scallops
- 12 scallions
- 1 garlic clove
- 1 croutons
- 240 ml water
- 55 gr butter
- 28 ml sherry
- 26 gr celery
- 22 ml worcestershire sauce
- 16 gr flour
- 3 gr salt
- 2 gr parsley
- 1 gr pepper (white)
- 1 gr cayenne pepper flakes
- 1 gr thyme
- 1 gr oregano flakes
- 1 gr black pepper
- 1 gr 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
