Gumbo

• 2 lb. shrimp, deveined and cooked
• 4 Tbsp. butter
• 1 Tbsp. instant minced onions
• 1 1/2 c. chopped celery
• 1 Tbsp. bell pepper flakes
• 1/4 tsp. instant minced garlic
• 4 c. okra (fresh or frozen)
• 2 Tbsp. flour
• 4 tsp. chicken stock base
• 4 c. water
• 3 1/2 c. tomatoes (No. 2 1/2 can)
• 1/2 lb. cubed ham or sliced Polish sausage
• 1 tsp. thyme leaves
• 1 bay leaf
• 1 Tbsp. gumbo file
• hot cooked rice

1. Cut shrimp into bite-sized pieces.
2. Heat butter in a large Dutch oven.
3. Add next 4 ingredients.
4. Saute lightly.
5. Dredge okra with flour (if okra is frozen, thaw first).
6. Add okra to Dutch oven.
7. Continue to saute for a few minutes.
8. Add next 6 ingredients.
9. Lower heat, cover Dutch oven and simmer 1 hour.
10. Add shrimp and cook about 15 minutes longer.
11. Remove from heat.
12. Mix 4 to 5 tablespoons of the soup with the file, then add to soup. Stir until thickened (about 5 minutes).
13. Do not cook after file has been added.
14. Serve over a spoonful of rice in bowls.

shrimp, butter, onions, celery, bell pepper, garlic, okra, flour, chicken stock base, water, tomatoes, ham, thyme, bay leaf, gumbo file, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206781 (may not work)