Make a roux with butter and flour. Saute vegetables in oil until tender, also bay leaves, about 15 minutes. Add mustard and seasonings, blend well. Simmer 5 more minutes. Add vegetable mixture to finished roux. Stir well, simmer 5 more minutes. Add tomato sauce and about 4 to 5 cups water. Cook over low to medium heat 45 minutes to 1 hour. Add seafood, cook 15 to 20 more minutes. Serve over cooked rice.
Serves 10 to 12.
Cajun Country -- New Iberia, Louisiana