This is my recipe for étouffée:
4 manteiga colheres de sopa
4 farinha de colher de sopa
1 / 2 xícara de aipo picado
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 copo de vinho branco
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.