2 tbsp. salad oil
1 c. chopped onion
1 c. chopped green pepper
1/2 c. chopped celery
1 clove garlic, pressed
1 bay leaf, crumbled
1 can (28 oz.) tomatoes
1 can (13.75 oz.) chicken broth
2 cans tiny shrimp
1 (10 oz.) pkg. frozen okra, thawed
2 tsp. file powder, optional
Salt, pepper, parsley

In hot oil in 6 quart heavy kettle, saute onion, green pepper, celery and garlic, stirring frequently, over medium heat until celery is tender. Add bay leaf, 1/2 teaspoon salt, 1/4 teaspoon pepper, tomatoes and chicken broth. Mash tomatoes with fork or whirl in blender. Bring to boiling, stirring frequently. Simmer, covered 30 minutes. Meanwhile cut okra into 1/2 inch slices. Add okra to tomato mixture. Simmer covered 15 minutes. Add shrimp, bring to boil, stir in file. For each serving, spoon gumbo over 3 to 4 tablespoon rice in each warm serving bowl. Sprinkle with parsley.

May substitute 1/2 lb. fresh shelled and deveined shrimp. Simmer three minutes, covered, in the soup at end of cooking time, then stir in file. Stores well. Freezes well. Serves six (8 to 10 servings).