3 tbsp. butter
3 tbsp. all-purpose flour
1/2 c. chopped onions
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1/2 c. chopped green peppers
2 bay leaves
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/4 tsp. bottled hot pepper sauce
2 (4 1/2 oz.) cans shrimp, drained and cut up
1 (7 1/2 oz.) can crabmeat, drained and cartilage removed
1 tbsp. file powder
Hot cooked rice

In large saucepan, melt butter. Blend in flour. Cook and stir until golden brown, 7 to 8 minutes. Stir in onion and garlic; cook until onion is tender but not brown. Stir in undrained tomatoes, green pepper, bay leaves, oregano, thyme, hot pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat and simmer, covered, about 20 minutes. Remove bay leaves. Stir in shrimp and crab; heat through. Remove from heat. Blend moderate amount hot liquid into file powder. Return to remaining hot mixture in saucepan, stirring until combined. Serve over rice in soup bowls. Pass additional bottled hot pepper sauce, if desired. Serves 5 or 6.