1 lb. shrimp (raw)
Celery tops
1/2 c. celery (diced)
1/2 c. onion (diced)
1 sm. clove garlic (minced), optional
1/4 c. butter, divided
2 c. canned tomatoes
1/2 c. tomato puree
1/4 c. green pepper (diced)
3 tbsp. flour
1/2 c. scallops (quartered)
1/2 c. okra
Dash Tabasco sauce
1/2 tsp. Worcestershire sauce
1/2 bay leaf
2 tsp. salt
1/2 c. crabmeat
1/2 c. whole oysters
1 c. cooked rice

Peel shrimp - dice - save hulls. Put shrimp hulls and celery tops in 2 quarts of water. Boil 30 minutes. Strain. Save liquid.

Saute celery, onion, green pepper, onion in 2 tbsp. butter until tender (not brown). Add tomatoes, tomato puree, 1 quart of strained stock. Let simmer 25 minutes.

Make a roux by melting 2 tbsp. butter and stirring in the flour. Mix in but do not brown. Stir roux into stock and vegetables and simmer for 5 minutes. Add diced shrimp, scallops, okra, Tabasco, Worcestershire, bay leaf, salt. Simmer 20 minutes. Remove bay leaf. Return to stock and simmer 5 minutes. Remove from heat. Add crabmeat and oysters. Serve in soup plates or casserole with or without rice.