Seafood Jambalaya

Ingredients

• 2 tablespoons butter
• 1 pound andouille sausage, cut into 1/4-inch slices
• 1 large bell pepper, any color, cut into large dice
• 1 large onion, cut into large dice
• 3 ribs celery, cut into large dice
• 1 small head garlic, cloves peeled and minced
• Creole Seafood Seasoning, recipe follows
• Kosher salt and freshly ground pepper, to taste
• 2 large tomatoes, cored, peeled, seeded and chopped
• 1 pound medium shrimp, peeled
• 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well)
• 2 bay leaves
• 3 cups long-grain rice, rinsed 3 times
• 6 cups water
• 1 pint shucked oysters, with their liquor
• 2 bunches green onions, thinly sliced
• 1/4 teaspoon hot sauce, or to taste
• 1/3 cup table salt
• 1/4 cup granulated or powdered garlic
• 1/4 cup freshly ground black pepper
• 2 tablespoons cayenne pepper, or to taste
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1/3 cup paprika
• 3 tablespoons granulated or powdered onion

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