Recipe taken from Le Quartier Francais by Freddie Marsh-Lott

Ingredients:

1/2 cup reddish-brown roux (see recipe in spices and stocks)
1 stick butter
1 cup onions, chopped
1/2 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/2 cup celery
2 Tblsp tomato paste
1/4 cup green onions, chopped
2 Tblsp shallots, minced
3 Tblsp garlic, minced
2 cups fish stock (see recipe in spices and stocks)
1/2 cup dry white wine
2 Tblsp Worcestrchire sauce
3 Tblsp Creole Seasoning Blend (see recipe in spices and stocks)
3 Tblsp chervil 1 pound medium shrimp, peeled and deviened, or crawfish tails
1/2 pound flaked crab meat
1/2 pound bay scallops

Prepare the reddish-brown roux and set aside. In a large sauce pan, melt the butter over medium high heat. When the butter is melted, add the onions, green and red bell peppers and celery to the sauce pan and continue cooking over medium high heat for 5 minutes. Add the tomato paste, green onions, shallots and garlic. Continue cooking for 3 minutes. Add the fish stock, dry white wine, Worcestershire sauce, Creole blend, chervil and half of the roux to the vegetables. Bring ingredients to a boil, then cover and reduce heat to simmer. Cook for 10 minutes, while occasionally stirring. Add more roux for desired thickness. Add shrimp, crab and scallops. Stir seafood into the vegetables until well mixed. Cook covered for an additional 5 minutes then remove from the heat and let stand, covered, for 5 minutes before serving.

This recipe should be served in a bowl around a mold of cooked white rice. For extra flavor, the rice may be prepared with chicken stock.