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Cook and stir onions, green pepper, and garlic in butter in a large pot until onions are tender (about 5 minutes). Stir in flour, cook over low heat until bubbly, stirring constantly. Remove from heat. Add remaining ingredients except okra, shrimp, rice, parsley, and gumbo file. Heat to boiling, and reduce heat. Simmer for about 25 minutes uncovered. Add okra, bring to boil, and simmer 10 more minutes. Add shrimp and heat through (about 5 minutes). Stir in gumbo file and serve. Traditionally hot cooked rice is mounded in a soup plate and the gumbo spooned around it. Sprinkle with parsley.