|All purpose flour||3 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Dried thyme||1 Teaspoon, crushed|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Canned shrimp||9 Ounce, drained (2 Cans, 5 1/2 Ounce Each)|
|Canned crab meat||7 1⁄2 Ounce, drained and cartilage removed (1 Can)|
|File powder||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs) (For Serving)|
In 3-quart casserole, cook butter and flour at HIGH for 5 to 6 minutes or till golden brown, stirring 4 times.
Stir in onion and garlic.
Cook at HIGH for 2 minutes.
Stir in undrained tomatoes, water, green pepper, bay leaves, oregano, thyme, salt, and hot pepper sauce.
Cook, covered, at HIGH for 6 to 7 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 10 to 12 minutes.
Remove bay leaves.
Stir in shrimp and crab.
Cook, covered, at HIGH for 5 minutes or till heated through.
Blend 2 cups of hot liquid into file powder.
Return to remaining hot mixture in casserole, stirring till combined.