-LISA HLAVATY (FDGN81A) 1 cup Butter
2 cup Flour
1 lg Red onion — chopped
3 Celery stalks — chopped
1 bn Scallions and tops — chopped
20 milliliter Garlic — chopped
1 tablespoon Sweet basil
1/2 tablespoon Tarragon
1 tablespoon Thyme
1 teaspoon Tabasco
1 pint Sour cream
1/2 pint Heavy cream
2 cup Seafood stock
1/2 cup White wine
1/2 pound Mushrooms — sliced
2 teaspoon Salt
1 pound Shrimp — peeled
1 pound Crawfish or scallops
1 pint Stewing oysters
In large pot, melt butter. Add flour, stirring until the mixture is a light brown color. Turn down heat and add onions, celery, scallions and garlic. Add seasonings. Simmer for 10 minutes. Add sour cream and heavy cream, stock and wine. Simmer 10 to 15 minutes. Drain oysters or scallops but do not rinse. Add the oysters, crawfish or scallops, shrimp, and mushrooms and salt. Simmer for 10 minutes. May serve over pasta, or on rice. (wrv)