1 lb. raw peeled and deveined shrimp
6 slices bacon
1/2 c. flour
1 c. chopped celery
1 (10 oz.) pkg. frozen okra
1/4 c. Worcestershire sauce
1/2 tsp. basil
1/2 tsp. thyme
1 tsp. ground black pepper
1/2 c. chopped bell pepper
1/2 c. chopped parsley
1 (1 lb.) can Italian style tomatoes, undrained and cut up
1 (13 oz.) can chicken broth
2 bay leaves
4 drops liquid hot pepper sauce
1/2 tsp. gumbo file
Hot cooked rice

In large stew pot cook bacon until crisp. Crumble and set aside. To make roux add flour gradually to bacon grease and stir (whisk) until mixture is medium brown (could omit bacon grease and make water and flour mixture). Add bacon and remaining ingredients except shrimp, file, and rice. Cook for 40 minutes. Add shrimp, cover and simmer for 15 minutes. Just before serving stir in file or sprinkle on top of each serving. Serve over fluffy rice. 6 servings.