Cajun Seafood Stew - Tony Chachere's

Ingredients

• 1 Pound Shrimp, Peeled & Deveined
• 1 Pound Locally Sourced White Fish, Cut Into 2-Inch Pieces
• 1 Pound Andouille Sausage, Sliced
• 1 Can (8 Ounces) Diced Tomatoes
• 1 Tablespoon Tomato Paste
• 8 Ounces Clam Juice
• 4 Cups Seafood Stock
• 1 Onion, Diced
• 3 Green Onions, Thinly Sliced
• 1 Bell Pepper, Diced
• 2 Celery Sticks, Diced
• 1 Tablespoon Tony’s More Spice Seasoning
• 1 Bay Leaf
• 1 Tablespoon Parsley, Finely Diced
• 1 Tablespoon Olive Oil
• White Rice for Serving