About SOS Shells

Tahe chargrilled oyster served in New Orleans at Drago’s have become a national favorite. Serving chargrilled oysters on their natural shell has always been a problem for professional and amateur chefs. There is a lot of labor involved in opening natural oysters, sanitizing the shells, and cooking on the natural shell. As a result, we began making our own stainless steel shells to use in our restaurant. These were so effective that we began offering them for personal use.

SOS Shells are flat bottomed, stainless steel “shells”. They are sanitary, deep enough for your “special” sauce, and easily cleaned and reused. Use them to BBQ oysters, shrimp, vegetables and more. SOS Shells are also easy for baking, prepping for your guests in advance or make cold desserts. Theses stainless steel shells will simplify cooking. When “thinking outside the shell” you become creative and can mix up the ingredients for twelve different varieties of flavor. You are limited only by your imagination!

A lil’ Cajun history… Cajun cooking comes from the deepest Southern parts of Louisiana and Mississippi. Like the area it originated from, Cajun flavor is spicy, rich, and really, really good! A lot of people don’t know that the typical Cajun food was developed by extremely poor people. Refugees and farmers used what they had to feed large families. Since Cajun people are so close to the Gulf of Mexico, seafood is a big item in their dishes. Favorites are crawfish, catfish, crabs, and oysters. This is another example of the Cajun people living with what they had. Seafood was available, as there were a lot of fishermen, and that’s what they had to eat. From the times of the bayou shacks where farmers lived with their families, and poled little ‘boats’ called Pirogues down the bayou, to now, the food and flair of the Cajun people is wonderful.

These days, visiting Cajun country is like being in another world. From the street performers to the beignet shops, the love of Cajun food is stronger than ever. Use these shells for cooking and you will become a Cajun cooker. “think outside the shell”