Seafood Gumbo(Microwave) - cooking recipe

Ingredients

3 Tbsp. oil or bacon drippings
3 Tbsp. flour
1 c. minced green onions, including tops
2 cloves garlic, minced
1/2 c. minced celery
1/2 c. minced green pepper
3/4 c. hot water
1 (28 oz.) can crushed tomatoes (undrained)
2 bay leaves
1/2 tsp. salt
1/4 tsp. ground hot red pepper
dash of black pepper
1 (10 oz.) pkg. frozen sliced okra (do not thaw)
1/2 lb. lump crab meat
3/4 lb. shelled and deveined small to medium shrimp
1/8 tsp. file powder

Preparation

Heat oil in microwave 35 to 45 seconds.
Blend in flour and microwave, uncovered, on High 4 minutes, stirring at half time, until dark brown, not burnt.
Watch carefully as mixture will foam up, hiding color underneath.
Scrape brown roux into microwave-safe 3-quart casserole.
Mix in green onions, garlic, celery and green pepper.
Cover with wax paper and microwave on High 4 1/2 to 5 minutes until vegetables are soft.
Stir in hot water and undrained tomatoes.
Add bay leaves, salt and red and black peppers.
Cover with lid and microwave on High 10 minutes, stirring at half time.
Add okra; cover and microwave on High 4 to 5 minutes, breaking up frozen clump at half time, until okra is tender-crisp.
Don't overcook okra or it will become gummy. Gently mix in crab and shrimp around edge of casserole, pushing down into sauce.
Cover and microwave on High 3 to 4 minutes, rearranging shrimp every few minutes and moving cooked ones to center.
As soon as all shrimp are pink, let gumbo stand, covered, 5 minutes.
Stir in file powder and serve over steamed rice.