4 tbsp. oil
4 tbsp. all-purpose flour
2 lb. okra, sliced
2 cans tomatoes, cut up
1 bell pepper, minced
2 stalks celery, minced
1/4 cup chopped parsley
1/4 tsp. thyme
1 tbsp. basil
1/2 tsp. Worcestershire sauce
2 lb. shrimp, peeled
2 quarts water
salt and pepper, to taste

Make a good dark roux in a heavy pot with hot oil and flour. Add water slowly and then okra. Add all vegetables and seasoning. Cook above ingredients for 30 minutes to an hour. Add shrimp but do not over cook. File is not added because okra is a thickener. Gumbo should have thick consistency, somewhere between soup and gravy. Serve with rice in bowl.