In a medium pan, heat the oil over medium-high heat. Fry the okra, stirring constantly for about 10 minutes. Add the onions, tomatoes, bell peppers, celery, garlic, bay leaves, salt, and cayenne. Cook stirring gently until the vegetables are soft, 10 to 15 minutes. Add the Rose Ham and Rose Andouille Sausage, cook stirring constantly for 2 minutes more. Add the stock, creole seasoning and Filé powder and bring to a simmer. Reduce the heat and cook another 5 minutes while stirring constantly. Add the shrimp and cook for about 3 more minutes until shrimp are pink and cooked through. Add rice if desired. Evenly distribute the gumbo in soup bowls and garnish with parsley, green onions and red pepper if desired.
Serves 8 as small appetizer or 4 as entree.
Filé Powder (pronounced fee-lay) is a New Orleans style seasoning made from dried crushed Sassafras leaves.