INGREDIENTS
1 stick butter
1 cup flour
2 cups boiling water
1 bag frozen okra
2 bay leaves
Salt
1 tsp. parsley
½ cup onion, chopped
½ cup celery, sliced
½ tsp. Worcestershire sauce
Hot sauce, to taste
Clams, mussels or oysters (half dozen or so)
½ scallops, sliced in half, if large
½ lb. shrimp
½ lb. any firm fish, cut into pieces
2 tsp. brown sugar
DIRECTIONS
In a large stock pot, melt the butter, stirring until it gets a little brown without burning it.
Add the flour to the melted butter and stir into a smooth pasty mix.
Slowly add the boiling water to the flour, stirring constantly.
Turn down heat to a simmer; add the okra, onions, celery, bay leaves, parsley and salt to taste.
Add the Worcestershire sauce, then the hot sauce, to taste.
Simmer for 1 hour.
Place the shellfish in the pot first, then add the scallops and shrimp.
Add the fish pieces last.
Cook briefly just until seafood is cooked through.
Add the brown sugar; stir until dissolved.
Serve over rice.
Serves 6.
