"GUMBO" Cooking with "CUPCAKE"

This is my take on gumbo...you use everything but the kitchen sink..everyone has leftovers...let's not throw them away.....save these in plastic freezer bags...it mounts up quickly.
Ham---chicken---turkey---pork roast.....smoked sausage....cut all in small pieces
2 lbs.okra cut in 5/8 inches
2 cup chopped onions
2 stalks celery with leaves chopped
1 large bell pepper chopped
40r 5 cloves of garlic ,minced
2 sprigs fresh thyme or 1/3 teaspoon of dried thyme.....1 bay leaf
2 cups of skinned tomatoes or 1 can tomatoes
6 cups of water
2 pounds of fresh shrimp(I use more shrimp...I also leave them whole)
2 tablespoons of chopped parsley
make a rue (to make a rue..is browning flour for gravy)saute all your meats lightly in a skillet...saute okra in pan dripping for about 5 minutes...if you are using con okra..skip the sautering.add onions for the last 2 minutes.
Add celery,green peppers,garlic,thyme,bay leaf,tomatoes,and water(if a thicker gumbo is desired...use less water.
Shell and divined from the shrimp.Let the soup boil and reduced the heat....let cook for about 2 hours...stirring occasionally...the last 30/45 minutes ,add your shrimp and parsley...simmer
Serve over boiled rice ....serves about 8 to 10 ....
My family like it hot so I also uses "Jalapeno Peppers"what ever your choice of taste...some like it in between...so it is up to you.....
I leave my shrimp whole....my family likes it that way....you can never make too much...my leftovers if I have any ...I put it in freezer bowls and put in freezer....don't last long ...dad will eat it for breakfast,so if there is a recipe you like let us know.....we have a million of them...just like grandmother used to make....see you soon....(GIGGLES)