1 1/2 lbs. shrimp
2 stalks celery, thinly sliced
1 1/2 green pepper, chopped
1 med. onion
2 1/4 c. canned tomatoes
4 (6 oz.) cans tomato puree
3/4 c. rice (raw), cooked
1 c. scallops
1/2 c. okra
3/4 c. oysters
1/2 c. crab meat
1 tsp. sassafras
3 tbsp. flour
1/2 c. celery tops
1/2 stick butter
3/4 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
1 bay leaf

Clean shrimp and reserve shells. Mix celery tops and shells and 2 quarts water. Bring to boil. Cook 40 minutes. Strain, saving broth. Using half butter, saute onion, celery, green pepper until vegetables are tender. Add tomatoes and puree and 1/2 of broth. Simmer 30 minutes. Mix flour, rest of butter and add to vegetable mixture. Simmer 12 minutes. Add okra, shrimp, scallops, garlic powder, bay leaf, salt and pepper and Worcestershire sauce. Cover and cook 10 minutes. Do not boil! Add crab meat and oysters. Cover and simmer 7 more minutes. Serves 6 to 8. Serves with wild rice.