Tomato Cream Sauce

• 28 oz can of San Marzano tomatoes
• 1 Tbsp Worcestershire sauce
• 2 tsp Louisiana style hot sauce (Frank's Red Hot, Louisiana, etc)
• 1 Tbsp honey
• 1 tsp madras curry powder (optional)
• 1/2 cup half & half or heavy cream
• 1 Tbsp-2 Tbsp whole wheat flour or corn starch

Rice

• 2 cups jasmine rice
• 2 cups water
• 1 tsp saffron (optional)

Seafood Stew

• 1 Tbsp canola or vegetable oil
• 2 cups shallots, chopped or 1 sweet yellow onion, diced
• 1 1/2 cups celery, chopped
• 1 green bell pepper, diced
• 1 Tbsp garlic, minced
• 2 Tbsp butter
• 1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc)
• 1 Tbsp Old Bay seasoning
• 2 tsp cajun/creole seasoning (Tony's or Slap Ya Mama; my original spicy recipe called for 1 Tbsp)
• 3/4 cup white wine (Riesling) or sherry
• 1/2 cup Brandy
• 1 cup fish or vegetable broth (use clam juice or fish sauce & some MSG for extra umami)
• 2 bay leaves
• 2 Tbsp tomato paste
• 2 cups okra, sliced into 1/2 inch chunks (optional)
• 1/2 cup parsley, chopped
• Kosher or sea salt to taste
• Pepper, freshly ground to taste
• Crushed red pepper, cayenne pepper, paprika, or dried ghost chili flakes for extra heat if desired