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Crab, Shrimp, and Oyster Creole
Indulge in the rich flavors of the Gulf with our Crab, Shrimp, and Oyster Creole, a seafood lover's delight!
Ingredients
- 2 lbs shrimp
- 6-8 stew crab
- 1 lb crab meat
- 1 qt oysters
- ½ pint Savoie's® Roux
- 1 can Rotel®
- 1 can tomato sauce
- 1 large onion
- 1 bell pepper
- 2 tbsp garlic (chopped)
- Savoie's® seasoning or seasoning of your choice
- 6 boiled eggs, optional
- 1 cup green onion tops, optional (chopped)
Directions
- Start with about a quart of water. Bring to boil and add about half pint of Savoie's® Roux.
- Once all the roux is melted add a large onion and bell pepper.
- Turn the heat down and add a can of Rotel® and a small can of tomato sauce.
- Add seasoning of your liking.
- Cook this down for about 2 hours on a simmer. Don't let it stick. Try not to add any water. (You want it thick because when you add the seafood it releases a lot of water.)
- Once it thickens up to the point where you can stir it and it leaves a tear drop behind the spoon, add 2 lbs of shrimp, crab-meat, and a quart of oysters. (Also works with whole stew crabs.)
- Cover and let it cook for about 10 or 15 min until shrimp are cooked through. (I also like to add a few whole boiled eggs and some chopped up onion tops.) Serve over rice.
