Unlike my cousin, I can't say that I share his self-professed fetish for southern comfort food, but when I was looking for a new way to use the okra that is showing up in our CSA box weekly, I decided to go with gumbo.
I based this on Vegan Dad's Gumbo with Vegan Andouille Sausage and then adapted it to what we had on hand. That meant more green pepper, no celery or sweet onion, homemade seitan instead of the vegan sausage, and moroheiya instead of spinach, and wow was it delicious. First night it was served over rice, and then leftovers just got mixed directly with the rice for a bowl of gumbo goodness. I might be a convert to southern cooking.