In a dry skillet, fry the okra until lightly browned and set aside.
In a separate skillet, brown the flour, then add oil and stir constantly, until it is a very dark brown. When this mixture (called 'roux') is dark enough, add tomatoes, onion, bell pepper, and celery, and saute for 10 minutes. Stir constantly.
Add okra, warm water, and spices, and bring to a boil. Lower to medium heat, and cook for 45 minutes.
Serve over rice, and sprinkle each serving with filé. Or serve with crusty bread.
Variation: Add soyfish or soyshrimp for 'seafood' flavor.

7 cups okra
3 tomatoes, diced
1 large bell pepper, minced
4 stalks celery, minced
1 medium onion, minced
3/4 cup whole wheat pastry flour
1 tablespoon salt
1 teaspoon filé
1/4 teaspoon cayenne
1 tablespoon paprika
10 cups warm water
cup oil