Put in saucepan and simmer together a few minutes until okra is thawed and tender. Serve over rice. There is some rice in the chicken gumbo soup, but I usually fix extra in the electric rice cooker.

When we have fresh okra, I fix it the way my mother-in-law always did. I slice it thin and stir-fry it in a little vegetable oil for about 10 minutes or until all the "slippery stuff" is fried out of it and it is tender. I don't bread it. If it isn't tender enough by the time it is dried out, I put it in the oven for a few minutes at 350 degrees to finish it off.