Shrimp And Vegetable Gumbo

• 2 tablespoons salad oil
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1/2 cup chopped celery
• 1 garlic clove, pressed
• 1 bay leaf, crumbled
• salt
• 1/4 teaspoon pepper
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (10 1/2 ounce) can chicken broth
• 1/2 lb shrimp, in the shell
• 1 (10 ounce) package frozen okra, thawed
• 2 teaspoons gumbo file powder (optional)
• 3 -4 cups fluffy cooked rice
• chopped parsley

1. In hot oil in 6-qt Dutch oven, saute onion, green pepper, celery and garlic, stirring frequently, over medium heat until celery is tender. Add bay leaf, 1/2 tsp salt, the pepper, tomatoes and chicken broth.
2. Bring to boiling, stirring frequently. Simmer, covered, 30 minutes.
3. Meanwhile, shell and devein shrimp. Cut in half legthwise.
4. Cut okra into 1/2" slices. Add okra to tomato mixture. Simmer, covered, 15 minutes. Add shrimp; cook, covered, 3 minutes, or until tender. Stir in file.
5. For each serving, spoon gumbo over 1/2 cup rice in each warm serving bowl. Sprinkle with parsley.

salad oil, onion, green pepper, celery, garlic, bay leaf, salt, pepper, tomatoes, chicken broth, shrimp, frozen okra, gumbo file, parsley

Taken from www.food.com/recipe/shrimp-and-vegetable-gumbo-264768 (may not work)