re: Looking for Recipe for Shrimp and Okra (stewed?)

I cook the okra uncovered until there's no more slime, then add onion, bellpepper, and a little garlic on the side and when the veggies are cooked down, I add a can of Rotel and let it cook uncovered for a few minutes.
If I'm bagging it to freeze, I stop there and let it cool.
If I'm preparing with meats to serve immediately, I add the meats at this point, reduce the fire, cover and let it cook on low, and smother until the meats or seafood are done, adding chicken broth and stirring to make sure it doesn't stick or scorch at the bottom.

When you “fry” the sliced okra, the slime dries up.. you have to keep the temp rather high and stir frequently.. that’s why I like the longhorn okra.. I find it holds it’s shape and firmness over long cooking times.

I’d be interested to learn how the gentleman makes a stew and cooks the slime out and how he prepares?