4 tbsp. (1/2 sticks) butter
3 tbsp. flour
2 lg. onions, chopped (2 c.)
1 clove garlic, minced
1 (1 lb. 12 oz.) can tomatoes
1 can condensed chicken broth
2 c. water
1 tsp. salt
1 tbsp. Worcestershire sauce
1/4 tsp. liquid red-pepper seasoning
1 lb. fresh or frozen crabmeat or 2 (7 1/2 oz.) cans crabmeat
1 pt. shucked oysters with liquid or 3 (7 oz.) cans oysters
2 tbsp. file powder (optional)
Hot cooked rice

Make a roux by melting butter in a heavy kettle; stir in flour. Cook, stirring constantly, over low heat until flour turns a rich brown, about 15 minutes. Stir in onion and garlic. Cook, stirring often, until soft, about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire, and red-pepper seasoning. Cover. Simmer 15 minutes to develop flavors. Add crabmeat and oysters with their liquid. Continue cooking just until oysters are curled, about 5 minutes. Remove from heat; stir file powder into gumbo to thicken. Ladle into deep soup bowls over hot rice.