1 1/2 lbs. frozen deveined shrimps
2 qts. water
2 tsp. salt
1 tsp. (or less) Zatarain's liquid shrimps & crab boil
1 c. dried shrimps (opt.), soaked in a little hot water
4 tbsp. dark prepared roux (or make your own)
2 med. onions, chopped coarsely
1/2 lb. diced smoked ham or smoked sausage
1/2 green pepper, chopped
2 cloves garlic, minced fine
1 lb. sliced okra
1/2 c. Wesson oil
1 can (not the smallest) Hunt's tomato sauce
Dried parsley (1/2 c.), thyme (1 tsp.), chopped green onions (1/2 c.), black & red pepper

In your soup kettle put the frozen shrimps and the seasoned water. Bring to a boil, and let simmer 3 to 4 minutes after the ebullition starts. Fish out the shrimps with a slotted spoon, and set them aside.

Mix the roux with a little cold water, stir it smooth, and add it to the stock in your kettle. Bring it to a medium boil, and let it cook while you are doing your other chores. Cover the bottom of an 11" skillet with oil, and in it cook the onions until they are clear. Add the green pepper and garlic and cook about 5 minutes. Add the okra and cook until it quits making slime. This will have to be stirred a bit as it is inclined to stick. When the okra is pretty well cooked, add the tomato sauce, or puree if you prefer, and the hog meat.

Cover the skillet and cook this gently until the okra is ready to fall apart. Add the contents of your skillet to the stock in the kettle and also the dried shrimps and the water they soaked in. Simmer the gumbo for at least an hour. Actually, if you can get your heat low enough for a true simmer, several hours of slow cooking improves the result. Add the shrimps to the gumbo about 1/2 hour before serving time.

Serve your gumbo hot in a big soup bowl. You may put a tablespoon of hot cooked rice in the middle of it.

If you have more money and want more gumbo, use 3 to 5 pounds of shrimps. Increase the other ingredients as follows

1 additional quart of water and 2 tablespoons more roux

1 additional pound of okra

1 small can more of tomato sauce

If you have fresh shrimps boil them in their shells until they turn pink, then peel and devein them while the gumbo is making. The stock will probably be shrimpy enough without the dried shrimps. $$$ a pound!!