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How can I adjust my recipe for étouffée to prevent the addition of okra to it from making the dish too gummy?

This is my recipe for étouffée:

4 Tbsp butter
4 Tbsp flour
1/2 cup chopped celery
1/2 cup minced bell pepper
2 toes minced garlic
1/2 cup chopped green onion
3 Tbsp chopped parsley
1/2 cup seafood stock
1/2 cup white wine
salt, pepper, and hot sauce to taste
8 oz crawfish tails

I want to double the recipe, substituting a cup of chopped okra for the additional 1/2 cup each of celery and bell pepper otherwise called for. What concerns me about doing this is okra's mucilaginousness; I know that my great-grandmother adjusted her étouffée recipe when adding okra to it to prevent it from becoming too gummy but can't remember how.