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I haven’t been to the forums in forevvvvvvver, so I’m enjoying reading new-to-me posts and I suspect this won’t be the only zombie I drag up… Once you put the okra (fresh is best, frozen is more likely in the winter, when I usually make gumbo) in the gumbo to cook at about the last 1/2 hour, it is no longer “slimy,” having imparted all of that awesome thickening magic into the gumbo.
The poblanos are intriguing, but I tend not to mess with the Trinity (and it doesn’t mess with me? lol).
Welcome back. I made a huge batch of gumbo for a pop up in Austin last Winter. It had 43lbs of chicken in it, and we fed 115 people. Bells are fine, poblanos are good, I’ve even used jalapenos in a pinch. There are a thousand gumbo cooks out there and each one claims primacy through their recipe.