Recipe - Creole Scallops

One fourth cup Butter; or margarine
2 tablespoon Flour
2 cup Liquid; (water/seafood
liquor)
2 cup Okra, cut
2 cup Tomato; peeled & cubed
1 lg Onion; chopped
1 small Bell pepper, green; chopped
1 teaspoon Tabasco sauce
1/8 teaspoon Thyme
1 Bay leave
2 cup Shrimp, crabmeat, oyster
combo
3 cup Rice; hot cooked

Make a dark roux of the butter and flour over low heat, stirring
constantly. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and
bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring
frequently. Add seafood and cook, covered, 10 to 15 minutes longer. Remove
bay leaf and serve in soup bowls with mound of hot rice in center.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini