Seafood Jambalaya

Name: Seafood Jambalaya
Ingredients: 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; 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