|Finely chopped onions||3 Cup (48 tbs)|
|Finely chopped celery||1 1⁄2 Cup (24 tbs)|
|Finely chopped green peppers||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm)|
|Fresh okra/1 1/5 pounds frozen okra||2 Pound, chopped into 0.25 inch pieces|
|Canned tomatoes||16 Ounce, drained|
|Diced ham||1⁄2 Cup (8 tbs)|
|File powder||1 Tablespoon|
|Fish stock||4 Quart|
|Basic brown soup stock||1 Quart|
|Shrimp/Oysters / crab||1 Cup (16 tbs)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Worcestershire sauce||1 Dash|
|Cooked rice||3 Cup (48 tbs)|
Saute the onions, celery, green pepper, and garlic in a bit of the oil.
Saute the okra separately in a bit of oil in a SilverStone skillet (so the okra does not stick) over medium flame for about 25 minutes (or less with frozen), or until the okra is soft and the ropy texture is gone.
In another frying pan cook 1 tablespoon peanut oil and the flour until the flour begins to brown a bit into a roux.
Add the tomato pulp, and cook to a paste.
Add the ham, thyme, basil, bay leaves, and file.
Cook for 5 minutes more.
Add the vegetables to the combined fish and brown soup stock.
Heat the stock, and slowly add the tomato and roux mixture, stirring all the time, until the mixture thickens.
Simmer for 1 hour.
When close to serving time add the shrimp, oysters, or crab, parsley and cook for only 15 minutes.
Season with pepper, salt if you need it, and a dash each of Worcestershire and Tabasco.