Rougarou Shuckers is run by husband-and-wife team Clayton and Shahinoor. We started the business because we love seafood and the way it brings people together.
We work our events ourselves, preparing and serving oysters and seafood on site rather than simply dropping off food.
Meet the People Behind Rougarou
Shahinoor | Roots & Hospitality
Raised in Lafayette, Shahinoor grew up surrounded by Cajun food traditions. She manages seasoning, sourcing, and event coordination, bringing the same attention to a large wedding as a family gathering.
Clayton | Oysters & the Boil
Clayton’s background includes French kitchens in New York and New Orleans and developing restaurant raw bar programs. His expertise spans oyster sourcing, shucking, and the preparation of Louisiana crawfish boils.
Oysters From Every Coast
Louisiana oysters are central to Rougarou, but our relationships with growers and distributors also allow us to offer oysters from Maine, Massachusetts, Prince Edward Island, and the Pacific Northwest.
Guests can explore oysters from different regions or select a service tailored to their preferences.
What We Do
Raw Oyster Bars
Freshly shucked oysters served on ice with house-made mignonettes and citrus.
Live Seafood Boils
On-site crawfish, Gulf shrimp, and blue crab boils, prepared and served hot.
Full-Service Event Catering
From courtyard weddings and corporate events to birthdays and private celebrations, we handle setup, service, equipment, and cleanup.
Our Seafood Standards
We prioritize carefully selected seafood, including hand-graded Louisiana crawfish and boutique Gulf oysters, and maintain sourcing standards for our catering services.
Book Rougarou Shuckers
Contact us to discuss your event, guest count, and catering preferences.