2 lb. fresh sliced okra (I have used frozen breaded)
1 lg. slice ham, diced
4 med. onions, chopped
2 tbsp. flour
1 lg. bell pepper, chopped
3 stalks celery, chopped
3 bay leaves
4 cloves garlic, pressed
Gumbo file
1/2 c. oil
1 tbsp. thyme
2 (8 oz.) cans tomato sauce
3 qt. boiling water
1 (15 oz.) can peeled tomatoes & juice
5 lb. shrimp, peeled, deveined & chopped
Salt & cayenne pepper to taste

Smother okra in oil over medium low heat in a heavy pot with a lid for 25 minutes. Add diced ham and onions and cook 10 minutes. Sprinkle flour over this, stir and brown the whole mixture. Add just enough water to keep it from sticking. Add pepper, celery, bay leaves, garlic and thyme, stirring constantly.

Add tomato sauce and simmer 5 minutes. Slowly add boiling water and undrained tomatoes, stirring constantly. Simmer 2 1/2 hours. During the last 20 minutes add the shrimp, salt and pepper. Stir well and taste. Now add the file until gumbo barely loses its sweetness. Start with 1 tablespoon. Try substituting a boiled and boned chicken instead of shrimp or some other fish.