1 to 2 tbsp. corn oil
1 lg. onion, chopped
2 whole scallions, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
3 ribs celery, chopped
1 lb. canned tomatoes, undrained
1 tsp. salt
1 1/4 tsp. pepper
1/4 to 1/2 tsp. chili powder
1 tbsp. sugar
1 tbsp. Worcestershire sauce
10 oz. frozen or 1 lb. fresh okra, sliced
1 lb. raw shrimp, cleaned and deveined
1 c. rice, uncooked
1 1/2 c. water
2 tsp. file powder

Saute onions, scallions, green pepper, garlic, and celery in oil until just tender. Add remaining ingredients, except shrimp, file powder, and rice. Cover and cook slowly for 30 minutes. Add shrimp and cook over medium heat for 10 to 15 minutes. Remove from heat and add file powder. Keep warm until ready to serve. Cook rice according to package directions. Place a scoop of rice in center of each soup bowl and ladle gumbo over rice. Serves 4 generously.

Note: File is a powdered sassafras and is an essential spice for all gumbo recipes. Do not allow mixture to boil after adding file.