Guidry's Seafood Creole

Add to large saucepan:

1 1/2 cups chopped bell pepper
1 3/4 cups chopped celery
3 cups chopped onion
1/4 cup chopped parsley
3 1/2 oz. butter
1/2 cup cooking oil
1/2 tsp garlic salt
1 tsp dried thyme
1 tsp dried basil
1/4 tsp cayenne (red) pepper
2 1/2 tsp black pepper
3/4 tsp celery seed
1/4 tsp dried oregano

Cook over medium heat until vegetables are well wilted (20-25 minutes),
stirring frequently.  Add

16 oz. tomato paste

Cook over medium heat for 5 minutes, STIRRING CONSTANTLY. Add

1 can (14.5 oz.) stewed tomatoes
1 can (14.5 oz.) tomato puree
5 cups water
3 1/2 tsp sugar
2 tsp tabasco sauce
2 bay leaves
juice of 1/2 lemon
1/2 cup red wine
2 tsp salt

Cook over low heat uncovered for 30 minutes, stirring occasionally.  Cover and
cook 45 minutes over low heat, stirring occasionally. Add 

2/3 lb mussels (or substitute shrimp)
2/3 lb fish filet chunks  
1 lb peeled shrimp

Cook for 30 minutes on low heat, stirring occasionally.  Sprinkle with fresh
parsley and serve over rice.