| | Directions | | Puree tomatoes and bell pepper in blender. Combine onion, soup, okra, garlic, pepper, and salt; mix with tomatoes. Cook for 20 minutes. Add shrimp and oysters, being careful not to overcook because that will cause them to be tough. Make a roux with the drippings and flour. Add to gumbo just before finished cooking. Remove from heat. Add file` gumbo. (Do not cook file` gumbo.) Serve with rice. |
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| Ingredients | | - |  | 1 can tomatoes, pureed |
| - | | 1 bell pepper, chopped |
| - | | 1 cup chopped onion |
| - | | 1 can cream of celery soup |
| - | | 1 can okra |
| - | | 1/8 teaspoon garlic powder |
| - | | pepper and salt, to taste |
| - | | 1 pound SHRIMP |
| - | | 2 dozen oysters |
| - | | 1/2 cup bacon drippings or oil |
| - | | 1/2 cup flour |
| - | | 1 teaspoon file` gumbo |
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