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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!
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Servings 6

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.