1 Tbsp. extra-virgin-olive-oil
1/2 cup diced celery
1/2 cup diced green bell pepper
1/2 cup diced onion
3 Tbsp. thinly sliced garlic
5-1/2 cups water
1 can (14-1/2 oz.) dices tomatoes, drained
1 can (8-oz.) tomato paste
1 pkg. Zatarain’s Spanish rice Mix
1/2 tsp. salt
1/2 lb. flounder, cut into 3" pieces
1/2 lb. jumbo lump crabmeat
1/2 lb. medium shrimp, peeled and deveined
1 pint shucked oysters with liqour (juice)
Heat oil in large saucepan or Dutch oven on medium-High heat. Add celery, bell pepper, onion and garlic. cook and stir 3 minutes or until soft.
Stir in water, tomatoes, tomato paste, Rice Mix and salt, bring to a boil. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally.
Add fish, crabmeat, shrimp and oysters. cook on medium heat 5 minutes or until oysters curled. Season as desired with Tabasco Hot Pepper Sauce.