SERVES 6-8 AS A SOUP COURSE The firefighters in New Orleans must eat the most delicious food you can imagine. While this next contribution to our firefighters contest may look a little expensive to make, Officer Gayle Rogers in New Orleans knows the crew will enjoy it and foot the bill. You do know, dont you, that firefighters do not get their meals free with the work? They chip in each week to cover the cost of the groceries. Ill bet that Fireman Rogerss cooking is popular enough to bring about support for any bill! Heat a medium frying pan and saute the shrimp in the 2 tablespoons butter just until the shrimp changes color, about 3 minutes. Set aside. In a 2-quart saucepan cook the butter and flour together to form a roux. Cook to a very light brown. Add the celery and yellow onion and saute in the roux until soft. Stirring constantly, add the fish or chicken stock and milk. Stir until it thickens a bit. Add Worcestershire sauce, tomato sauce, bell pepper, and bay leaves. Simmer, covered, 1 to 2 hours. Remove the bell pepper pieces and the bay leaves. Add the shrimp and crab meat, along with the cream. Heat the soup again, being careful not to let it come to a boil. Add additional seasonings such as white pepper, Tabasco, and dry sherry. Garnish with the green onion tops and serve. From ~~ltThe Frugal Gourmet Cooks American>. Downloaded from Glens MM Recipe Archive, G Internet.