Seafood Jambalaya

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2 tablespoons butter

1 pound andouille sausage, cut into 1/4-inch slices

1 large bell pepper, any color, cut into large dice

1 large onion, cut into large dice

3 ribs celery, cut into large dice

1 small head garlic, cloves peeled and minced

Creole Seafood Seasoning, recipe follows, or any Creole seasoning, to taste

Kosher salt and freshly ground black pepper

2 large tomatoes, cored, peeled, seeded, and chopped

1 pound medium shrimp, peeled

1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)

1 bay leaf

3 cups long-grain rice, rinsed 3 times

6 cups water

1 pint shucked oysters, with their liquor

2 bunches green onions, thinly sliced

1/4 teaspoon hot sauce, or to taste

Creole Seafood Seasoning:

1/3 cup table salt

1/4 cup granulated or powdered garlic

1/4 cup fresh ground black pepper

2 tablespoons cayenne pepper, or to taste

1 tablespoons dried thyme

2 tablespoons dried basil

1 tablespoons dried oregano

1/3 cup paprika

3 tablespoons granulated or powdered onion