4 lb. raw shrimp
1 cup chopped cooked ham
1 cup chopped bacon
1 lb. okra (cut in large pieces)
1 (28 oz.) can tomatoes (Hunts)
1/2 cup chopped celery
3 cloves garlic, minced
1 tbsp. sugar
2 tbsp. Worcestershire sauce
3 tbsp. salt
2 tbsp. black pepper
1/2 tsp. Tabasco sauce
4 tbsp. Gumbo Filé powder (Zatarain's)
juice of one lemon
4 tbsp. ketchup (Hunts)
2 tbsp. (1/4 stick) butter
6 cups water

In a Dutch oven, sauté chopped ham and bacon. Remove from pan and set aside. Add onions, celery and garlic to pan; sauté until onions are translucent but do not let garlic brown. Remove from pan and set aside.

Brown the flour in the pan; add tomatoes, then water. Add all of the sauteed ingredients, then the seasonings to the water.

Boil for 15 minutes. Add shrimp. Cook slowly for 45 minutes.

Serve with freshly steamed rice.

Submitted by: Belle