Creole Gumbo

3 tablespoons butter
1/2 cup chopped onion
1 (16 ounce) cut up tomatoes, undrained
1/2 cup chopped green bell peppers
2 bay leaves
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
8 ounces crab meat
3 tablespoons flour
1 clove minced garlic
1 teaspoon oregano
1 cup sliced okra
1 teaspoon thyme
1 1/2 cups water
1 pound cooked, cleaned shrimp
1 tablespoon file powder

Mix flour and butter and brown flour. Stir in the onion and garlic. Cook until onion is tender, but not brown.

Stir in tomatoes, oregano, green pepper, okra, bay leaves, thyme and Tabasco sauce. Add water and salt. Bring to a boil. Reduce heat and simmer covered, for about 20 minutes.

Remove bay leaves. Stir in shrimp and crab meat and heat through. Remove from heat.

Blend moderate amount of hot gumbo into the file powder. Add to gumbo. Serve over rice.