I found this recipe to be very tasty but perhaps in need of a bit of thickening which I solved by adding some toasted flour I'd dissolved in cold water. (My eyes were watering, so I plastic wrapped the bowl and set it aside - forgetting to photograph it.) Not show here, I also cut two medium onions into 1 in. Also rough cut two green bell peppers and three ribs of celery, and finely chop one bunch of scallions (about 3/4 cup). Start by preparing two pounds of chicken breast (about one whole breast) into rough 1/2 in. In this example, I'll be preparing a chicken okra stew, but feel free to experiment with seafood (like oysters and crab or shrimp) or a vegetarian (stir-fried eggplant is fun to try) version. The only essential one is probably okra (I use two pounds of the cut frozen variety in this recipe). There's a variety of ingredients that can be used in this okra stew. I tend to make this in fairly large quantities when I know that I'll be too busy to cook for the next several nights. Let's call it okra stew (to avoid confusion with gumbo). For those times when I do not have the patience to prepare a true gumbo, I do this faster variant that lacks the complexity, but captures the bare essence of gumbo. Unfortunately, it also takes a long time (for me) to make, starting with homemade stock and stewing for hours as ingredients are prepared and added. Gumbo is an amazing thickened soup that has layers upon layers of flavor.
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