Recipe(tried): Seafood Casserole Supreme (using crab, shrimp, scallops and flounder)

SEAFOOD CASSEROLE SUPREME

1 stick (1/2 cup) butter or margarine
1 1/2 cups flour
2 cups half & half
1/4 cup white wine
2 chicken bouillon cubes, crushed
2 dashes Worcestershire sauce
1/4 teaspoon ground white pepper
5 oz flounder fillets
5 oz peeled and deveined shrimp
5 oz sea scallops
5 oz lump crab meat
3 tablespoons grated Parmesan cheese

To make roux, melt the butter and stir in flour and cook just until well blended.

In a saucepan combine the half & half, wine, bouillon cubes, Worcestershire sauce and white pepper. Stir to mix and over medium heat, bring to a boil. Slowly stir in the roux and continue stirring over low heat until well blended and sauce thickens. Remove from heat and set aside.

Cut flounder into 2-inch cubes. Blanch shrimp and flounder cubes about 2 minutes; drain.

Place all seafood in buttered casserole dish, cover with the sauce and sprinkle with Parmesan cheese.

Bake uncovered in a 500 degrees F oven for 10 minutes or until Parmesan cheese is melted and casserole mixture appears bubbly.