Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
Reduce heat and simmer for 5 minutes.
Add fish, raw shrimp and crawfish.
Add more seasonings if needed.
Continue cooking for an additional 10 - 20 minutes.
Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.