• That first photo might not be very appetizing. Do you know what it is? It's a chocolate- brown roux
in which have been cooked sliced onions, celery, and bell pepper (red, green, and yellow).
• The second photo shows steamer-cooked okra pods that have been cut into pieces so that they can
better release their magical "goo", as the Wikipedia article about okra calls it.
• The meats I put in were turkey breast, pork sausage, and shrimp. I fried the turkey and sausage
before adding them to the thickened broth. The shrimp just cooked in the broth.
• The broth is chicken bouillon into which which I stirred the "roux goo" as a thickener.
The okra goo also has thickening power in the broth.