Yes, with okra (the long horn variety) - wash and wipe dry, cut the tip and base off; then place two or three together and cut in abt. 1/4th inch roullets. Next you need to place (use your common sense) the cut okra in a STEEL pot (so the acid doesn't make the okra blackish) with corn oil to cook down the okra & to get rid of all the slimy stuff. Along with constantly stirring the okra, add some cut (chopped) head of onion, garlic, and bell pepper as well as seasoning (salt, red and black pepper). Oh! almost forgot - add some tomato sauce to this mixture (after you have started stirring) - again use your judgement - abt. 1/2 small can or a whole can (mix with some water and use this to keep the okra from sticking) depending on the size of your pot and amount of total ingredients. When the okra is all cooked down and no longer as slimy it can be used to eat alone or added to the other gumbos you plan to make (chicken and sausage, guinea, seafood gumbos, etc.). If cooked correctly, you should enjoy okra as never before! I cook about 3 or 4 pot loads & put in cooking portions (plastic bags) in the deep freezer - lasts at least 6 months. First have patience--and read instructions carefully---
I don't think this receipt has been codified yet - just passed on from one person to another. Good luck and if you don't succeed, modify and try again!