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Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

The original version of this recipe was published about 25-30 years ago in "Sonde Off", Schlumbrger Well Service's employee magazine and was submitted to the magazine by an employee who was Cajun.

Ingredients Nutrition

  • 12 cup lard
  • 12 cup flour
  • 2 -3 cloves garlic, minced
  • 1 -2 large onion, chopped
  • 1 -2 green bell pepper, seeded and chopped
  • 3 quarts water or 3 quarts broth
  • 8 ounces claw crabmeat, picked over for shell and catilage pieces (fresh or frozen)
  • 3 -4 whole crabs, cleaned and halved
  • 1 -2 lb shrimp, peeled and deveined if desired (or left in shell, head-on, for more flavor)
  • 1 pint oyster, drained with liquid reserved
  • 12 cup chopped fresh parsley
  • salt & freshly ground black pepper
  • cayenne pepper
  • hot cooked rice, as accompaniment
  • file powder, for passing (optional)

Directions

  1. Make roux of melted lard and flour in heavy iron pot over medium-low heat.
  2. Cook slowly, stirring often, until peanut-butter brown.
  3. Be careful not to let it burn; if it does, throw it out and start over.
  4. Add onion, garlic, and green pepper, and stir in to cool the roux.
  5. Slowly stir in water or broth, and add salt, pepper and cayenne generously to taste (season well).
  6. Add fresh claw crabmeat and cleaned whole crabs, and cook for about 1 hour.
  7. Add shrimp and liquid from oysters, and cook about 5 minutes.
  8. Add parsley, green onions, and oysters about 15 minutes before serving, and continue to cook over low heat stirring occasionally.
  9. Serve over rice, with file on the side.
  10. Can be frozen before adding oysters.
  11. Thaw, heat, and add oysters 15 minutes before serving.
Most Helpful

This is the "real deal". No yuppy additions or tweaks. Perfect.