1 lb. peeled and cooked shrimp
1 lb. crabmeat
1 c. milk
1/2 c. heavy cream
1 (8 oz.) can tomato sauce
4 stalks celery, finely chopped
1 med. yellow onion, finely chopped
1/4 c. flour
1 bell pepper, cut into quarters
1/4 c. butter
16 oz. chicken or fish stock
1 tsp. Worcestershire sauce
Dash of Tabasco
Scallions, chopped up
2 bay leaves

Start with butter and flour in a large soup pot to make a roux. Add onion and celery; cook until onion is clear. Add chicken or fish stock. Next, add milk, bay leaf, Worcestershire sauce, and Tabasco. Next, add tomato sauce, 4 quarters of green pepper. Cover and simmer for 1 hour. Take out pepper pieces. Prepare shrimp, cleaned, cooked, and deveined. Add crabmeat and shrimp. Add heavy cream. Be careful when reheating - don't boil.