Creole Halibut with Dirty Rice - Andrew Zimmern

Ingredients

• 4 tablespoons butter
• 3 tablespoons flour
• 1/2 cup tomato paste
• 2 cups cherry tomatoes, halved
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 tablespoon dried thyme
• 2 celery ribs, diced
• 1 onion, diced
• 5 smashed garlic cloves
• 2 tablespoons Worcestershire sauce
• 1 cup dry white wine
• 6 cups fish or shellfish stock
• 1 pound lump crab meat
• 3 pounds trimmed halibut, cut into 6-ounce portions
• 2 slices bacon, chopped
• 1 onion, minced
• 2 ribs celery, minced
• 1 red bell pepper, diced
• 1 tablespoon Cajun seasoning
• 1 poblano pepper, diced
• 1 serrano pepper, sliced
• 1 cup chicken livers, minced fine or pulsed in a food processor
• 1 1/2 cups long-grain Louisiana rice
• 3 1/2 cups rich chicken broth
• 2 scallions, chopped for garnish