4 qts. water
2 oz. shrimp - crab boil
2 1/2 lbs. shrimp, peeled & de-veined
3 tbsp. butter
3 tbsp. bacon fat
1 c. celery, diced
1 c. onion, diced
1 c. green pepper, diced
1 (28 oz.) can tomatoes
1 tsp. dried thyme
1 clove garlic, minced
1 bay leaf
1 tsp. Worcestershire sauce
1 tbsp. gumbo file' powder
1 tsp. salt
1/2 tsp. pepper
1 (10 oz.) pkg. cut frozen okra
1/4 c. rice

In a large pot, bring 4 quarts water to a boil. Tie shrimp boil in a cheese cloth bag. Add to the boiling water with shrimp. Bring to a boil, reduce heat and simmer 10 minutes. Turn off heat and let stand 10 minutes. Drain shrimp and reserve 2 cups stock. Put butter and bacon fat in a Dutch oven; add celery, onion and green pepper. Cook until tender. Add 2 cups shrimp stock, tomatoes, thyme, garlic, bay leaf, Worcestershire sauce, file' powder, salt and pepper; simmer 45 minutes. Add shrimp, okra and rice; simmer 30 minutes or until rice is tender. Makes 6 to 8 servings.