Seafood Bisque

1 T. olive oil
4 slices bacon, chopped fine
2 lbs. shrimp, chopped
4 lbs. white fish (flounder)
1 lb fresh crabmeat (Alaskan King Crab)
1 pt. oysters, chopped
1 stalk celery W/top, chopped
1 T. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
2 Tsp. Satans Breath® Jalapeño Garlic
3 cups milk
3 baseball size onions, chopped
1 T. garlic, minced
1/2 stick butter
2 T. flour
1/4 cup File' gumbo
2 cups cream
4 cups potato (cubed  1/4" size)
2 cans chicken consommé
Salt & Pepper to taste

Clean and fillet the fish.  Make sure you get all the bones.  Clean and de-vane the shrimp and chop into pea-size.  Clean crab legs and chop pea-size.  Chop or grind the oysters, and save the juice.
When all the seafood in cleaned and prepared, set aside in the refrigerator.  The seafood will go into the pot last.  Use a 10 qt. size pot.  Put in the olive oil and chop the bacon.  Put it in the pot and brown it crisp.  When it is brown add chicken consomme, celery, onions, garlic and potatoes.  Cook until potatoes are most done but still crunchy.  Try to cook down as dry as possible.  When potatoes are ready add flour, butter, milk and all the spices.  When it comes to a boil add the seafood.  When it comes back to a boil turn heat down and simmer for 10 to 15 minutes until it is done.  If it gets a little soupy than you like add a little cream of tarter or my favorite, instant mash potatoes.  (If this is to be used as a main dish figure at least 1 cup of seafood per person.)