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Prepare brown roux by cooking flour and butter.
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Heat bacon in soup pot and cook until lightly brown add onions, celery, bell peppers and garlic and cook until tender.
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Blend in okra, bay leaves, thyme, black pepper and Tabasco, stirring constantly.
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Add fish stock, sausage and tomatoes and bring to a boil and then blend in roux mixing well.
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Bring back to a boil, turn down heat and simmer for 45 minutes. Stir frequently.
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Add shrimp, Worcestershire sauce and simmer 10 more minutes.
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Remove from heat, blend gumbo file and water with wire whip and stir into soup. Adjust seasoning.
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When serving, put one spoon of boiled hot rice into cup, pour in enough gumbo to cover and garnish with chopped green onions.