Brown the sliced sausage slightly and add to stock; add garlic and bring to a boil.
Prepare a roux on the dark side and add the onions, bell pepper, celery, okra and seasonings to it. Stir until the roux and vegetables form a mass. Drop by spoonfuls into the boiling stock. Mix and simmer for twenty minutes until the vegetables are cooked.
Add the shrimp and simmer for about 7 minutes. The oil may be removed from the surface at this point.
Filé is served aside and may be added to the gumbo in the bowls. Sever with white rice.