File' Gumbo Lafayette

• 10 ounces okra frozen, sliced
• 13 cup drippings beef
• 1 cup scallions, spring or green onions with tops, chopped
• 1 cup celery diced
• 1 clove garlic minced
• 1/4 cup flour, all-purpose
• 2 cups water hot
• 16 ounces tomatoes stewed
• 1 x salt to taste
• 1/4 teaspoon black pepper
• 1 each bay leaves
• 1 x red hot pepper sauce to taste
• 15 1/2 ounces salmon canned
• 1 dash file' powder
• 113 cups rice cooked

1. Thaw okra and saute in beef drippings or vegetable shortening for 10 minutes, stirring occasionally.
2. Add onions, celery, and garlic and cook about 5 minutes more.
3. Stir in flour.
4. Add hot water, stirring constantly, and cook until slightly thickened.
5. Add tomatoes, salt, pepper, and by leaf and cover.
6. Simmer for additional 20 minutes on low heat.
7. Remove bay leaf and add Tabasco sauce.
8. De-bone and skin salmon and add to gumbo.
9. Heat thoroughly.
10. Add dash of file' just before serving.
11. Serve in soup bowls or plates over hot cooked rice.

okra frozen, drippings beef, scallions, celery, garlic, flour, water, tomatoes, salt, black pepper, bay leaves, red hot pepper sauce, salmon, powder, rice

Taken from recipeland.com/recipe/v/file-gumbo-lafayette-37016 (may not work)