I needed to use some problematic okra from the garden--some was old and pretty tough, and some was young and tender, and there wasn't very much of either. I started out with Paula Deen's gumbo recipe, and made a few modifications, as usual. I used chicken thighs instead of breasts. I used butter instead of margarine and cut down on the fat amounts a bit. Also, I didn't have 5 bouillon cubes (!) so I used two chicken ones.
I sliced the elderly okra and threw it in when the recipe suggested. Then I steamed the baby okra separately and garnished each bowl with a few of those. It was so pretty, and gave the okra its due.