Crab, Shrimp, and Oyster Creole

Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 6

My favorite seafood gravy. Goes great with a side of potato salad.


  • ​​​​​2 lbs shrimp
  • ​​​​​6 to 8 stew crab
  • ​​​​​1 lb crab meat
  • ​​​​​1 qt of oysters
  • ​​​​​½ pint Savoie's® Roux
  • ​​​​​1 can of Rotel®
  • ​​​​​1 can of tomato sauce
  • ​​​​​1 large onion
  • ​​​​​1 bell pepper
  • ​​​​​2 tablespoon chopped garlic
  • ​​​​​Savoie's® seasoning or seasoning of your choice
  • ​​​​​6 boiled eggs (optional)
  • ​​​​​cup of chopped green onion tops (optional)


  1. Start with about a quart of water. Bring to boil and add about half pint of Savoie's® Roux.
  2. Once all the roux is melted add a large onion and bell pepper.
  3. Turn the heat down and add a can of Rotel® and a small can of tomato sauce.
  4. Add seasoning of your liking.
  5. 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.)
  6. 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.)
  7. 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.