1/2 cup Italian plum tomatoes, peeled, seeded and chopped
2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons finely chopped fresh garlic
1 tablespoon finely chopped fresh shallots
1/4 cup chopped celery
1/4 cup chopped green bell peppers
2 quarts fish stock
1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)
1/4 cup chopped red bell peppers
1 tablespoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
6 bay leaves
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon stemmed fresh thyme
1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)
1 cup sliced fresh okra, (about 8 large)
2 teaspoons Creole Seasoning, recipe follows
1 cup shucked fresh oysters, in their liquor
1 cup fresh lump crabmeat, picked over for shells and cartilage
1 teaspoon file powder (ground sassafras), (available in specialty food stores)
4 cups cooked white rice
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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