Seafood Okra Gumbo

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1/2 cup Italian plum tomatoes, peeled, seeded and chopped

2 tablespoons olive oil

1/2 cup chopped onions

2 tablespoons finely chopped fresh garlic

1 tablespoon finely chopped fresh shallots

1/4 cup chopped celery

1/4 cup chopped green bell peppers

2 quarts fish stock

1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)

1/4 cup chopped red bell peppers

1 tablespoon salt

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

Black pepper

6 bay leaves

1 tablespoon minced fresh basil leaves

1 teaspoon minced fresh oregano leaves

1 teaspoon stemmed fresh thyme

1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)

1 cup sliced fresh okra, (about 8 large)

2 teaspoons Creole Seasoning, recipe follows

1 cup shucked fresh oysters, in their liquor

1 cup fresh lump crabmeat, picked over for shells and cartilage

1 teaspoon file powder (ground sassafras), (available in specialty food stores)

4 cups cooked white rice

Chopped green onions, for garnish

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme