Spicy Cajun Oyster & Scallop Delight
This Spicy Cajun Oyster & Scallop Delight is a vibrant twist on the classic oyster stew, featuring the rich and briny essence of small oysters combined with tender bay scallops gently simmered in a creamy, herb-infused broth. Balanced with the kick of spices and aromatics, this stew is sure to warm hearts and tingling taste buds. Ideal for a cozy gathering, this dish pairs beautifully with crusty bread or a light salad for a complete meal. Dive into bold flavors that showcase the essence of Cajun cuisine!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Unsalted Butter
4 tablespoons (divided)
Green Onions
12 (chopped (white and green parts))
Celery
1/4 cup (chopped)
Garlic
1 clove (minced)
Flour
2 tablespoons (for roux)
Half-and-Half Cream
1 quart
Fresh Italian Parsley
1 tablespoon (chopped)
Red Pepper Flakes
1/2 teaspoon
White Pepper
1/2 teaspoon
Salt
1 teaspoon
Dried Basil
1/2 teaspoon
Dried Thyme
1/4 teaspoon
Dried Oregano
1/2 teaspoon
Black Pepper
1/2 teaspoon
Jarred Oysters
2 pints (drained)
Bay Scallops
1/2 lb
Worcestershire Sauce
1 1/2 tablespoons
Sherry Wine
1/8 cup
Croutons
1 cup (use your favorite type)
Instructions
1
In a medium-sized saucepan, melt 2 tablespoons of the unsalted butter over medium heat. Add the chopped green onions, celery, and minced garlic, sautéing until they are slightly softened and aromatic, about 3-4 minutes. Remove from heat and set aside.
2
In a separate large pot, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes to eliminate the raw flour taste.
3
Gradually whisk in the half-and-half, bringing the mixture to a gentle simmer—avoid boiling. Once it simmers, reduce the heat to low and stir in the chopped parsley, red pepper flakes, white pepper, salt, basil, thyme, oregano, and black pepper.
4
Add the sautéed vegetable mixture to the creamy broth, followed by the drained oysters and bay scallops. Allow the stew to simmer for about 15 minutes, stirring frequently to ensure even cooking.
5
Finally, stir in the Worcestershire sauce and sherry wine. Continue to simmer until the stew thickens slightly, about another 5 minutes.
6
Ladle the stew into warm bowls, top generously with your favorite croutons, and serve immediately. Enjoy the rich flavors with a side of crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Cajun Oyster & Scallop Delight?
It is a vibrant twist on a classic oyster stew that combines small oysters and bay scallops in a creamy, herb-infused Cajun broth.
What seafood is used in this recipe?
This recipe uses 2 pints of drained jarred oysters and 1/2 lb of bay scallops.
How do I make the base for this stew?
The base is made by creating a roux with butter and flour, then gradually whisking in half-and-half cream.
Is this seafood stew spicy?
Yes, it features a spicy kick from red pepper flakes, white pepper, and black pepper.
What vegetables are needed for the aromatic base?
You will need 12 chopped green onions, 1/4 cup of chopped celery, and 1 minced garlic clove.
What type of cream should I use?
The recipe specifically calls for 1 quart of half-and-half cream.
Which herbs are used to season the broth?
The broth is seasoned with fresh Italian parsley, dried basil, dried thyme, and dried oregano.
How much butter is required?
A total of 4 tablespoons of unsalted butter is used, divided between sautéing vegetables and making the roux.
How long should the seafood simmer in the stew?
The oysters and scallops should simmer for about 15 minutes, followed by an additional 5 minutes after adding the final flavorings.
What is the purpose of the flour in this recipe?
The flour is whisked into melted butter to create a roux, which helps thicken the stew.
When should I add the Worcestershire sauce and sherry wine?
These ingredients are stirred in during the final 5 minutes of simmering to enhance the flavor.
What is the recommended serving suggestion?
Ladle the stew into warm bowls, top with croutons, and serve with crusty bread or a light salad.
Should the oysters be drained?
Yes, the 2 pints of jarred oysters should be drained before being added to the pot.
Can I boil the stew once the cream is added?
No, you should bring it to a gentle simmer but avoid boiling to prevent the cream from curdling.
What kind of scallops are best for this stew?
Bay scallops are used in this recipe because they are small and tender, fitting perfectly in a stew.
How much sherry wine is used?
The recipe calls for 1/8 cup of sherry wine.
What type of parsley is recommended?
Fresh Italian parsley is recommended for the best flavor.
How much red pepper flakes should I add?
Use 1/2 teaspoon of red pepper flakes for the spice blend.
How many green onions are needed?
The recipe requires 12 green onions, using both the white and green parts.
Is salt added to the recipe?
Yes, the recipe includes 1 teaspoon of salt.
What are the preparation instructions for the garlic?
The garlic should be minced before being sautéed with the onions and celery.
How do I know when the stew is finished?
The stew is ready once it has thickened slightly and the seafood is cooked through after the final 5-minute simmer.
Can I use heavy cream instead of half-and-half?
The recipe specifies half-and-half, but heavy cream could be used for an even richer result, though it will change the calorie content.
What kind of bread pairs well with this dish?
Crusty bread is highly recommended to soak up the creamy Cajun broth.
Are the croutons cooked in the stew?
No, croutons are added as a topping just before serving to maintain their crunch.
What color is the pepper used in the recipe?
The recipe uses both white pepper and black pepper.
How much celery is required?
You will need 1/4 cup of chopped celery.
What is the first step in the instructions?
The first step is melting 2 tablespoons of butter and sautéing the green onions, celery, and garlic.
Does this recipe include oregano?
Yes, 1/2 teaspoon of dried oregano is included in the herb blend.
How much Worcestershire sauce is needed?
The recipe requires 1 1/2 tablespoons of Worcestershire sauce.