Chicken and Seafood Gumbo

Place the chicken in a large dutch oven or soup pot. Cover with water. Simmer until the chicken is tender. Remove the chicken pieces and let cool. Separate the meat from the bones and skin. Tear or cut the chicken and set aside. Skim the fat from the broth. Set the broth aside. Coarsely chop the onions, garlic, celery, and bell peppers Heat the oil in a large heavy skillet. Add the onions, garlic, and bell peppers. Saute until golden. Add the okra and cook a few more minutes. Add the tomatoes. Cook until thickened. Combine the vegetable mixture with the broth and heat to a simmer. Add the bay leaves. Cut the fish into 1 or 2 inch pieces and add to the soup. Add the reserved chicken. Season with the pepper, cayenne, oregano, salt, tabasco, and Worcestershire to taste. About 5 minutes before serving, add the shrimp and scallops. Adjust the seasonings. Serve over rice or add 2 cups of raw rice to the broth when the vegetables are added, simmering until the rice is tender.