8 oz. fresh or frozen okra
1 tbsp. olive oil
2 tbsp. butter
1 green pepper, cut 1 inch square
1 clove garlic, minced
16 oz. can whole tomatoes
1 onion, chopped
13 3/4 oz. can chicken broth
1 bay leaf
1/8 tsp. thyme
1/8 tsp. hot pepper sauce
1/4 tsp. Worcestershire sauce
1/2 lb. shrimp, shelled
Salt to taste
Steamed rice
1 tsp. gumbo file powder (optional)

Wash okra, slice 1/4 inch thick. Heat oil and butter in heavy pan. Saute okra, onion, green pepper and garlic. Sprinkle flour. Cook and stir until flour starts to brown. Add tomatoes, chicken broth, bay leaf, thyme, pepper sauce and Worcestershire sauce. Cover, simmer 45 minutes. Add shrimp, cook until pink. Serve over rice.