Fry 12 slices of bacon in large kettle. Remove bacon. Add to grease 1/2 cup flour. Cook to deep brown color (roux).

1 can chicken broth
1 can beef broth
6 c. water
3 or 4 tsp. beef or chicken bouillon
1 can tomatoes, cut up or mash with hand
1/2 c. fine chopped bell pepper
1 c. fine chopped celery
2 c. sliced okra
1/2 c. dried parsley
2 cloves garlic
1 tsp. black pepper
1/2 c. Worcestershire sauce
3 drops hot sauce
1 tsp. Accent
2 bay leaves
1/2 tsp. sweet basil
1/2 tsp. thyme

When this mixture comes to a boil, add 3/4 cup rice. Turn to low and simmer until all ingredients are done (about 1 hour). May need to add water. Add bouillon to keep flavor. Add 1 pound peeled shrimp (small or cut in pieces). When shrimp are done, add 1/2 teaspoon gumbo file. Boiling much after adding file may cause stringiness. NOTE: You may use chicken (cooked and cut in small cubes) instead of shrimp.