Step 1

Melt butter over low heat and whisk in flour. Whisk frequently, and continue cooking over low heat until the roux is golden brown.

Step 2

Whisk in the seafood broth until it is combined with the roux. Increase heat to medium, and stir frequently. Add old bay seasoning, onion powder, tomato paste, sherry, and cream. Simmer gently for 10-15 minutes.

Step 3

Add seafood and heat gently for 3-4 minutes, or until heated through. Serve immediately.