1/4 cup vegetable oil
1 pound small okra, washed, caps and tips trimmed, and cut into 1/4-inch rounds
1 cup chopped, peeled and seeded fresh tomatoes, or 2 cups chopped canned tomatoes
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
1/4 cup chopped green bell peppers
1 teaspoon minced garlic
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped smoked ham
2 cups shrimp stock
2 teaspoons Essence, recipe follows
1 teaspoon file powder
1 pound medium shrimp, peeled and deveined
Chopped parsley, garnish
Chopped green onions, garnish

Cooking Recipe:

In a medium pot, heat 2 tablespoons of the oil over medium-high heat. Fry the okra, stirring constantly, until most of the slime disappears, about 10 minutes. Add the tomatoes (make sure you get the appropriate variety that recipe calls for) , onions, celery, bell peppers, garlic, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft and the slime has disappeared, 10 to 15 minutes. Add the ham and cook, stirring, for 2 minutes. Add the stock and bring to a simmer. Reduce the heat and cook, stirring, until thick and fragrant, about 8 minutes. Remove from the heat and adjust the seasoning, to taste.

In a shallow bowl, combine the Essence with the file powder. Dip the shrimp in the spice mixture to coat lightly on both sides.

In a large skillet, heat the oil over medium-high heat. Add the shrimp (also called prawns in some parts) in batches as necessary and cook, turning, until opaque and pink, and just cooked through and tender, 3 to 4 minutes.

Arrange the shrimp (also known as Prawns in Europe and Asia) in the center of 4 plates. Spoon the okra mixture around the shrimp and garnish (sprinkle gratuitously) each serving with parsley and green onions. Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup