Texas Shrimp Gumbo

This is a Texan classic.

4 quarts water
1/4 cup shrimp or crab boil
2 1/2 pounds shrimp, peeled and deveined
3 tablespoons butter
3 tablespoons bacon drippings
1 cup diced celery
1 cup diced onion
1 cup diced green bell pepper
1 (28 ounce) can tomatoes
1 teaspoon dried leaf thyme
1 garlic clove, minced
1 bay leaf
1 teaspoon Worcestershire sauce
1 tablespoon file powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10 ounce) package thawed, frozen, cut okra
1/4 cup uncooked long-grain rice

In large pot, bring water to a boil. Tie shrimp or crab boil in a cheesecloth bag. Add to water with shrimp. Bring to a boil. Reduce heat and simmer 10 minutes. Turn off heat; let stand 10 minutes.

Drain shrimp, reserving 2 cups broth.

In a heavy Dutch oven, heat butter and bacon drippings. Add celery, onion and green bell pepper. Cook until tender.

Add shrimp broth, tomatoes with juice, thyme, garlic, bay leaf, Worcestershire sauce, file powder, salt and pepper to vegetable mixture. Simmer, covered 45 minutes.

Add okra and rice. Simmer, covered, 30 minutes or until rice is tender. Add shrimp and heat through.

Makes 8 servings.