1 1/2 c. celery, finely chopped
1/4 c. parsley, chopped
2 c. cut okra
1 (1 lb.) can whole tomatoes, broken up
8 oz. tomato juice
2 c. cooked rice
1 tsp. black pepper
1 tsp. salt
1 c. green onion, finely chopped
1/2 c. bell pepper, finely chopped
1/2 c. butter + 1/2 c. water
24 oz. can cream of mushroom soup
4 oz. mushroom stems & pieces
1 c. cooked shrimp
1/2 tsp. red pepper
1 tsp. gumbo file

Saute celery, green onion, parsley, bell pepper and okra in butter and water until tender. Add tomatoes, tomato juice, soup, mushrooms, rice and shrimp. Stir and simmer until well blended. Add spices and stir. Simmer 5 more minutes. Serves 6.