1 1/2 c. tomato puree
1 c. sliced celery
8 oz. canned okra plus liquid from can
2 pimientos, sliced
2 tbsp. dehydrated onion flakes
1/2 tsp. Italian seasoning or gumbo file powder
Salt to taste
Pepper to taste
Hot sauce to taste
1 1/2 lbs. shelled & deveined shrimp
2 c. cooked enriched rice

Combine tomato puree, celery, okra, pimientos, onion flakes and seasoning in a saucepan. Simmer 10 minutes. Add shrimp and cook about 2 minutes, or until shrimp turn pink. Divide rice evenly into 4 soup bowls; divide gumbo evenly over rice. Makes 4 luncheon servings.