1/2 gallon seafood stock
1/2 gallon milk
1/2 c. dry sherry
3 dashes Tabasco sauce
Pinch white pepper
1 bay leaf
1 tbsp. Old Bay Seafood, cooked)
Add desired amount of your favorite seafood

ROUX:

1 lb. flour
1 lb. butter
3 tbsp. paprika

ROUX: Melt butter; add paprika and stir. Then add flour little by little while continuing to stir. Cook the roux 15 minutes until it begins to develop a nutty aroma.

Now add the seafood stock, milk and sherry. Stir this in until the roux has dissolved and the mixture is smooth. Add Tabasco, white pepper, bay leaf and Old Bay seasoning. Stir.

Cook until it thickens, then add seafood. Continue to stir and simmer for 15 minutes.