1 c. celery, chopped
1 c. green peppers, chopped
1 c. onions, chopped, may use green onions

In a large kettle, cover with water and cook until tender, about 10 - 15 minutes.

ADD AND BRING TO BOIL:

1 can okra, wash if desired
1 can stewed tomatoes
1 lg. can tomato juice or vegetable juice

Salt and pepper to taste
1 tsp. cumin
1 tsp. gumbo file

Add one pound shrimp or 2 cans of shrimp. Bring back to boil. Serve over steamed rice in soup bowls. Serve with crackers or rolls, salad and a light dessert.

Add leftover rice to leftover soup and store in containers in the freezer. Makes a quick lunch.