1 1/2 lbs. fresh okra, cut up
2 c. diced cooked ham or chicken
1 lg. onion
5 pods garlic
24 oz. tomato sauce
4 chicken bouillon
1 tsp. lemon juice
1/4 tsp. sugar
1/2 c. water
Red dried crushed peppers
Salt/pepper/file (Cajun seasoning)
Bacon drippings
White rice

Heat bacon drippings in a large heavy skillet. Saute garlic, onion and okra. Squeeze lemon juice over okra to cut the rope (slime) in okra. Stirring constantly, saute until vegetables are soft.

Transfer okra to a large soup pot. Add diced ham (or chicken) to okra. Add tomato sauce, sugar, pepper and red crushed peppers. Add 1/2 cup water and bouillon. Let simmer for 1 1/2 hours. Watch carefully so that the okra won't stick to the bottom of pot.

Prepare rice. Sprinkle file over rice before adding jambalaya.