2 tbsp. vegetable oil
1 c. chopped onion
1 c. green pepper, chopped
1/2 c. chopped celery
1 clove garlic, pressed
1 bay leaf
Salt and pepper to taste
1 (1 lb. 12 oz.) can whole, peeled tomatoes
1 (13 3/4 oz.) can chicken broth
2 1/2 c. water
1 tbsp. butter
1 c. raw converted long grain white rice
1/2 lb. fresh raw shrimp (in the shell)
1 (10 oz.) pkg. frozen okra, thawed and cut into 1/2 inch wide pieces
2 tsp. gumbo file powder (optional)
Chopped parsley

Put oil in large Dutch oven on high heat. When oil is very hot, add onion, green pepper, celery, and garlic. Cook for 5 minutes, stirring frequently, until vegetables are tender but have not browned. Add bay leaf, salt, pepper, undrained tomatoes, and the chicken broth. Mash tomatoes until well broken up. Bring to a boil, cover, reduce heat to low, and simmer 30 minutes.

Meanwhile, put rice on to cook. Put water in medium pan and bring to a boil. Stir in 1 teaspoon salt, butter, and rice; cover pot. Reduce heat to low and simmer 20 minutes. Remove saucepan with cooked rice from heat and let stand, covered, for 5 minutes. Uncover and fluff. While rice cooks, clean shrimp. Remove shells, devein. Cut each shrimp in half lengthwise. Add okra to tomato mixture. Simmer, covered, for 15 minutes. Add shrimp and simmer 3 minutes longer; stir in gumbo file powder. To serve, remove and discard bay leaf. Spoon shrimp and vegetable gumbo over rice in bowls; sprinkle with parsley. Makes 8 to 10 servings.