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.