Instructions: Remove shrimp heads and shells, reserving both. Devein shrimp; set aside in refrigerator. Combine shrimp heads and shells, fish carcasses, and next 4 ingredients in a 6-quart Dutch oven; bring to a boil. Reduce heat and simmer (uncovered) for 6-8 hours. (Add water as necessary to maintain 2 quarts. Strain stock through cheesecloth, discarding solids; set stock aside. Combine next 10 ingredients; set aside. Melt butter in a 4-quart Dutch oven over medium heat; stir in next 4 ingredients and seasoning mixture. Increase heat to high: cook for 6 minutes, stirring constantly.

Add tomato sauce; cook over medium heat for 5 minutes, stirring constantly and scraping bottom. Stir in seafood stock; bring to a boil. Reduce heat: simmer (uncovered) for 45 minutes to 1 hour, stirring occasionally. Stir in shrimp, oysters, and crabmeat; cover and turn off heat. Let stand 6-10 minutes, or until edges or oysters curl and shrimp are pink. Serve over rice.

Makes about 2 quarts.

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