Warm a 4 gallon stock pot over low heat. Add water, onions, 1 (12 ounce) can of tomato puree, 1 gallon of the crushed tomatoes, the (6 oz.) can of tomato paste, the (6 oz.) can of tomato sauce, bell peppers, chopped celery, salt and pepper. Cook until onions and bell peppers are tender.
Add the other gallon of crushed tomatoes. Simmer for 30 minutes. Add stewed tomatoes and potatoes. Simmer for 20 minutes or until potatoes are tender. Stir in gumbo seasoning. Add remaining can crushed tomatoes and the 2 (12 ounce) cans tomato puree. Simmer until liquid is somewhat reduced.

Add shrimp. Simmer until shrimp is tender. Stir in grouper. Simmer until grouper is cooked through. Stir in crab meat and oysters. Simmer until cooked through. Ladle into soup bowls. You may add 1 bottle of Louisiana hot sauce if desired.