CHAR'S LOUISIANA OKRA GUMBO

• 4 small-sized bags of frozen cut okra (or 2 large-size bags)
• 1 29-oz. can of tomato sauce
• 1 10-oz. can of diced tomatoes and green chilies (Rotel type)
• 1 large onion, chopped
• 4 TB minced/chopped garlic 
• 1 TB parsley
• 1 TB crushed red pepper
• Cajun Seasoning to taste (Tony Chachere's is best.)
• Salt to taste (if needed)
• Meat or meats of choice -- deboned chicken (cubed), shrimp (peeled/deveined), smoked sausage (cubed), tasso, or even browned and drained ground beef.  My choice is usually shrimp, sausage, and chicken together, but you can use one or all.
  
• 4 to 5 quarts of water (as necessary)
• 12- or 16-quart stock pot

Add all ingredients in the stock pot and bring to a boil (unless you are using shrimp--save that for the last few minutes of cooking, else they'll disappear).  Reduce heat and simmer for a couple of hours or until meat and veggies are tender and gumbo is a good consistency. This is my family's favorite and is best served over white rice!  Be sure to have that Tabasco sauce on hand, too!