1 c. butter
3/4 c. flour
2 tsp. tomato paste
1 c. finely chopped onion
1 c. finely chopped celery
3 cloves garlic
1/4 c. green onion
1/2 c. chopped green pepper
3 tbsp. parsley
2 qt. chicken stock
1 tbsp. Worcestershire
1 bay leaf
1 tsp. thyme
1 tsp. salt or more
1/4 tsp. Tony Chachere's
1 lb. crabmeat
1 lb. shrimp
1 pkg. spinach (leaf)
4 c. half & half (warmed) & dry sherry

In a 4 quart heavy pot melt butter. Add flour. Make a golden brown roux. Add vegetables, cook until tender. Slowly add chicken stock, bay leaf, salt, thyme, Worcestershire sauce and Tony's. Add crab meat, shrimp and spinach. Cook 35 minutes. Add cream and sherry.