1 pk Okra,frozen,sliced (10 oz.)
1/3 c  Beef Frye drippings
1 c  Green onions w/tops,chopped
1 c  Celery, diced
1    Clove garlic, minced
1/4 c  Flour
2 c  Hot water
1 cn Stewed tomatoes (16 oz.)
Salt to taste
1/4 ts Pepper
1    Bay leaf
Tabasco to taste
1 cn Salmon (15 1/2 oz.)
1 ds File or to taste
1 1/3 c  Cooked rice

Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min.
stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min.
more. Stir in flour. Add hot water, stirring constantly, and cook until
slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover.
Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco
sauce. De-bone and skin salmon and add to gumbo. Heat thoroughly. Add dash
of file just before serving. Serve in soup bowls or plates over hot cooked
rice.