Peel and dice shrimp, saving the hulls.

Combine shrimp hulls and celery tops in 2 quarts of water.

Bring to a boil and simmer for 30 minutes.

Strain the stock, discarding the solids, and reserve the liquid.

In a large pot, sauté diced celery, onion, green pepper, and chopped garlic (if using) in 2 tablespoons of butter until tender, but not brown.

Add canned tomatoes, tomato puree, and 1 quart of the strained shrimp stock to the pot.

Simmer for 25 minutes.

In a separate pan, melt 2 tablespoons of butter.

Stir in the flour to create a roux.

Cook the roux, stirring constantly, until it is smooth and lightly colored, being careful not to brown it.

Stir the roux into the stock and vegetables mixture.

Simmer for 5 minutes.

Add diced shrimp, quartered scallops, okra, Tabasco sauce, Worcestershire sauce, bay leaf, and salt.

Simmer for 20 minutes.

Remove and discard the bay leaf.

Return to stock and simmer 5 minutes.

Remove from heat.

Gently stir in crabmeat and whole oysters.

Serve hot in soup plates or casserole dishes, optionally with cooked rice.