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

Take large soup pot, melt butter and add flour. Add onion and celery, cook until onion is clear. Add liquid stock, then add milk, bay leaves, Worcestershire and Tabasco. Add tomato sauce and pepper pieces. Add prepared shrimp and crabmeat. Stir in the heavy cream. Be careful when reheating - don't let soup boil. Can be served with scallions if desired.