Jambalaya

2 tablespoons butter
2 medium onions, diced
1 tablespoon flour
2 cups water
1 (16 ounce) can tomatoes
Dash of garlic powder
1 tablespoon chopped parsley
1/2 teaspoon file
Salt and pepper
1 cup uncooked rice
1/4 teaspoon thyme
1 bay leaf
1 green bell pepper, chopped
2 cups cleaned and cooked shrimp
2 cups oysters, with liquor

Melt butter in a heavy cast iron skillet. Add onions and saute until browned. Add flour slowly and stir until browned. Add water, stirring constantly until a smooth paste is formed. Add all other ingredients except the seafood. Cover the skillet and cook over low heat for about 15 to 20 minutes, until rice is tender.

Add shrimp and oysters with the oyster liquor. Cover; heat thoroughly until edges of oysters are curled. Other fish or seafood may be added or substituted.