Captain Kirk's Seafood Courtbouillion

Ingredients:
3 large yellow onions crudely chopped
2 cups crudely chopped celery
1 cup finely chopped green pepper
1-quart can of whole tomatoes
1 can of tomato sauce
1 can of Rotel
2 - 4 cups of water or stock (use fish, shrimp or oyster liquid if possible)
Several Bay Leaves
Salt
Tony Chacherie's Seasoning
Powdered Garlic
1/2 cup crudely chopped parsley
Seafood: The best seafood combination is large shrimp (shelled and de-veined with tail on), oysters and a hardy fish (redfish, snapper, amberjack, drum, barracuda or wahoo). Crawfish do not hold up well and will turn black in a short period of time. Light flaky fish like bass, trout, flouder or mullet will disintegrate into the broth quickly.

Directions:
If possible, cook all ingredients in one large black iron pot. Combine yellow onions, celery, and green pepper. Saute until limp. Add tomatoes, tomato sauce, and Rotel. Add water (or stock) - estimate the amount of liquid needed to completely cover seafood. Add bay leaves, salt, Tony Chacherie's seasoning and powdered garlic to taste. Bring to a boil. Add seafood and parsley. Cover and simmer on medium low heat until seafood is completely cooked. Do not stir pot unless necessary to prevent burning. Serve over hot herbed, buttered rice, seashell pasta or as a soup with crusty french bread for dipping.

Variation: Pre-cook salted pork or smoked ham hocks until very tender and add to first set of ingredients at beginning of recipe.