Gumbo - cooking recipe

Ingredients

2 lb. shrimp, deveined and cooked
4 Tbsp. butter
1 Tbsp. instant minced onions
1 1/2 c. chopped celery
1 Tbsp. bell pepper flakes
1/4 tsp. instant minced garlic
4 c. okra (fresh or frozen)
2 Tbsp. flour
4 tsp. chicken stock base
4 c. water
3 1/2 c. tomatoes (No. 2 1/2 can)
1/2 lb. cubed ham or sliced Polish sausage
1 tsp. thyme leaves
1 bay leaf
1 Tbsp. gumbo file
hot cooked rice

Preparation

Cut shrimp into bite-sized pieces.
Heat butter in a large Dutch oven.
Add next 4 ingredients.
Saute lightly.
Dredge okra with flour (if okra is frozen, thaw first).
Add okra to Dutch oven.
Continue to saute for a few minutes.
Add next 6 ingredients.
Lower heat, cover Dutch oven and simmer 1 hour.
Add shrimp and cook about 15 minutes longer.
Remove from heat.
Mix 4 to 5 tablespoons of the soup with the file, then add to soup. Stir until thickened (about 5 minutes).
Do not cook after file has been added.
Serve over a spoonful of rice in bowls.