1 1/2 lbs. first cut beef brisket
1 ham bone
1 1/2 lbs. okra
2 lg. onions
1 lg. bell pepper
4 pieces celery
Bay leaves
2 qts. water
1 (#202) can tomatoes
Bacon drippings
Salt and pepper to taste
A few sm. red pepper pods
1 tbsp. File powder
4 tbsp. flour

Place 2 quarts water and brisket and ham bone in large soup kettle. Cut up okra, onion, bell pepper and celery. Saute in bacon drippings in large skillet. Add to boiling brisket and ham bone. Add tomatoes.

Take same skillet and make a roux of the flour and bacon drippings. Brown well. Add this to soup. Let soup come to a boil, then turn to simmer, let soup simmer several hours. The slower this is cooked the better.

When done add File powder. Do not cook after powder has been added. Shrimp, crab meat, oysters can be added. Shrimp should be raw and cooked in soup (shell shrimp). Serve in soup bowls. Pass cooked rice around.