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  • 1 pound shrimp
  • 2 pints oysters
  • 1/2 stick butter
  • 4 tablespoons flour
  • salt and red pepper to taste
  • 1 pint half and half (or 1 cup cream and 1 cup milk)
  • 1/2 small can Parmesan cheese
  • 1 dozen large patty shells


Boil shrimp in seasoned water. Peel and shred shrimp with a for, while still warm. Set aside. Make a thick white sauce with the butter, flour and half and half. Add the cheese and shrimp to sauce and season highly with pepper and salt. Heat oysters in a separate pot until the edges curl. (Add red pepper to the oysters while they are cooking.) Spoon oysters into cream sauce, adding sufficient oyster liquor for proper consistency. Fill patty shells with mixture and place in a moderately hot oven for about 10 minutes, or until thoroughly heated.

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hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

hideCall: 337-896-3247

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hideSun-Thurs ----------- 7am - 9 pm

hideFri-Sat -----------7 am - 10:00 pm