1/3 c. oil
3 lbs. okra
3 med. onions
2 cloves garlic
1/3 c. oil
1/3 c. flour
4 cloves garlic, minced
2 lbs. peeled shrimp (raw)
Hot water
You need two pots for this

Slice okra. Peel and chop onions. Peel and mince garlic. Heat 1/3 cup oil in large heavy aluminum pot. Add okra, onions and garlic. Cook slowly on moderate heat. Stir often because okra will stick. Cook for about 1 1/2 hours until all slime is gone from okra. Turn off fire.

In another pot (preferably black iron pot), make a roux with 1/3 cup oil and 1/3 cup flour. Stir until golden brown. Add shrimp and garlic to roux and cook for 15-20 minutes. Add shrimp mixture to okra and let everything cook together on a low heat for 10 minutes. Add hot water slowly, stirring well (for flavor to blend) until you have the consistency of a thick soup. If you like a thinner gumbo, add more water. Serve with rice.

You do not need to add file to this gumbo, because the okra and roux make it thick enough. (Gumbo file is finely ground and sassafras leaves).