This is my recipe for étouffée:
4 Tbsp butter
4 Tbsp flour
1/2 cup chopped celery
1/2 cup minced bell pepper
2 toes minced garlic
1/2 cup chopped green onion
3 Tbsp chopped parsley
1/2 cup seafood stock
1/2 cup white wine
salt, pepper, and hot sauce to taste
8 oz crawfish tails
I want to double the recipe, substituting a cup of chopped okra for the additional 1/2 cup each of celery and bell pepper otherwise called for. What concerns me about doing this is okra's mucilaginousness; I know that my great-grandmother adjusted her étouffée recipe when adding okra to it to prevent it from becoming too gummy but can't remember how.
Best Answer
More liquid will dilute the okra's thickening tendency. But then your dish will be more liquid than perhaps you want. You could perhaps cook the okra separately and add it right before serving.
Editing to add: your other option is to skip me.