Cooking Louisiana  -  Oysters à la Nouvelle Orléans
Oysters à la Nouvelle Orléans {you won't find this recipe anywhere else, circa 1930)

2 doz. fresh salty Louisiana oysters
1/2 lb. crab meat
1 lb. shrimp (chopped big)
1 tbs. flour
1 tbs. butter
2 cups milk
Grated cheese (sharp cheddar and parmesan together works well)
Salt and cayenne pepper

In a bowl combine well the flour, butter and milk to make a cream sauce.
In a pot large enough to hold everything pour in the sauce and bring to a boil. Add seafood and seasoning. Put on a medium heat, stir frequently, and cook until oysters curl then turn off.
In about a 9 X 11 glass baking dish pour the seafood and spread out evenly. Sprinkle grated cheese and a little salt. Bake at 350ºF for about 15 minutes.

Serve with fresh, hot French bread and Stuffed Mirletons or Peppers.

I assume this will feed 6 to 8 people.

Note: I made a few assumption due to the lack of detail in the original recipe.