In an aluminum Dutch oven, fry okra in 2 tablespoons of oil for 10 minutes, stirring constantly to prevent burning. Remove okra and set aside. Add remaining oil and flour and make a roux in the same pot. Add vegetables and okra to the roux and cook for 5 minutes or until vegetables are tender. Add warm water and simmer for 1 hour.

Add Holmes Smokehouse Smoked sausage & seasoning and cook for 30 minutes. Serve over steamed rice in a soup bowl and garnish with green onions and sprinkling of file. (approx. 10 servings)