Instructions: In large nonstick skillet, heat oil; add celery, onion, bell pepper and ham. Cook over medium heat, stirring frequently, 6-7 minutes, until onion is lightly browned.

Add okra, tomatoes, bay leaf, black and ground red peppers and 2 cups water; bring liquid to a boil. Reduce heat to low; simmer, covered, 12-15 minutes, until okra is tender.

Stir shrimp and file powder (if using) into tomato mixture; cook gently

(do not boil), stirring frequently, 3-5 minutes, until shrimp turn pink.

Remove and discard bay leaf. Divide evenly among 4 plates and serve.

BookNote: For a wonderful hot meal, serve this New Orleans classic over cooked rice. File powder, the spice made from ground sassafras that gives gumbo its distinctive flavor. File should not be allowed to boil after it is added. Look for it in the seasonings section of most supermarkets

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