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This step is crucial in developing a nice, toasty flavor and brown color for your gumbo. Put the drained okra in fat sluts a large plastic bag. Pour in the cooled flour. Seal off the top and shake until the okra is completely coated with flour. Heat 1 tablespoon (15 ml) of the oil in a large pot. Add the flour-coated okra and the flour, one half fat sluts at a time. You want the okra to fry and become really brown. Push the okra to one side of the fat sluts pot. On the other side of the pot, add the tomato paste and cook, stirring often. Continue cooking until the tomato paste turns a dark brown. This is a caramelizing called the Maillard reaction. Now stir the tomato paste into the okra pieces. Turn the cooked okra out onto a plate, scraping up all the tasty brown pan residue. Add the remaining oil to the same pot. Add the onions, celery, green pepper and garlic. Let the vegetables swelter and fry over high heat.
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