Okra is a prized ingredient in Louisiana, particularly for gumbo, where it lends an earthy flavor and serves as a natural thickening agent.

Ingreadients:

• 8 tbsp. unsalted butter
•  3 slices smoked bacon, roughly chopped
•  4 cloves garlic, roughly chopped
•  1 large green bell pepper, roughly chopped
•  1 large white onion, roughly chopped
•  1 stalk celery, roughly chopped
•  3 lb. okra, trimmed and sliced 1/2" thick
•  1 cup chicken stock or water
•  2 tsp. dried thyme
•  2 tsp. sugar
•  1 tsp. cayenne
•  1 (28-oz.) can whole peeled tomatoes, crushed by hand
•  1 bay leaf
•  Kosher salt and freshly ground black pepper, to taste

Direction

1. Melt 2 tbsp. butter in an 8-qt. saucepan over medium-high. Cook bacon until fat is rendered, 6-8 minutes. Add garlic, bell pepper, onion, and celery; cook until golden, 10-12 minutes. Stir in remaining ingredients; boil. Reduce heat to medium-low; cook, covered, stirring occasionally, until okra is tender, 1–1 1⁄2 hours.