Saute onion in oil and butter over medium heat for five minutes; do not brown. Add celery, carrot and green onions. Cook covered 5 minutes over low heat. Add remaining ingredients. Simmer partially covered 2 hours, stirring occasionally. Discard bay leaves.
Dust seafood with flour. In a large saucepan, saute garlic in oil and butter over medium heat for 1 minute. Do not brown. Add all seafood. Saute over medium-high heat until seafood is golden. Add wine, stir, cook 1 minute. Add tomato sauce. Cover. Cook 3-4 minutes over low heat. Serve in large bowls with rice and sprinkled with green onions and parsley.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana