Modified Gumbo with Heart meat.

So a friend of my wife's handed her a bag of okra.  First time I have ever seen or used this vegetable personally.   I of course have eaten both good and bad examples.   So I decided Gumbo was the best way to inaugurate my use of okra.

Ingredients:

• 1 lb Andouille sausages cut roughly
• 1 lb rabbit hearts
• 1 lb mixed goat and lamb hearts chopped roughly
• 1 lb roughly cut okra
• 6 pieces of celery chopped finely
• 3 carrots chopped finely
• 1/2 red onion diced
• 2 tablespoons homemade garlic paste
• Black River Creole Seasoning to taste
• Salt to Taste
• 1 tablespoon Coconut Oil
• 1 tablespoon Ghee
• 2 teaspoons coconut flour
• 2 cups organic red rice
• 5-6 cups water

Instructions:

• Add Coconut Oil and Andouille to pan and brown quickly at high
• Remove the Cooked Andouille, leaving the oil in pan
• Add the diced and chopped vegetables (except okra) and the ghee to the Pan and on medium sweat the vegetables for roughly 10 minutes, do not brown.
• Add the flour and brown the flour in the oil/ghee with the vegetables
• Add the hearts and the cooked Andouille and keep browning for a couple minutes
• Add the rice and let the oil coat the rice
• Add the water and let the stew at a low boil for an hour
• Add the chopped okra (note to reduce the slimyness of okra, you can swish and sit in vinegar for 30 minutes)
• Let stew at low boil for another hour.
• Server and enjoy