Place 3 quart saucepan on burner on medium heat. Put in 1/3 stick butter. Slice into the pot, 1 large onion, slice in half circles. Don't cut too small. Then take your okra; discarding stem end, slice about 1/4" or 1/3" thick. Slice into the pot, stirring occasionally as you slice. After there is about 2 to 3 cups of sliced okra in the pot, start with the tomatoes. Cut out stem end, slice in bite sized chunks onto the pot. Stir. At this point you may need to add a small amount of water. Add 1 level teaspoon of Harley's Season Mix (or salt, pepper and etc.). I also add 1/4 teaspoon chili powder, 1 teaspoon Italian seasoning, a dash of cumin, a dash of oregano and a good dash of garlic powder. Stir well. Place a lid on the pot and reduce heat to low. Simmer for 15 minutes and gumbo holds well for 45 minutes or an hour. Just don't let it cook dry, it needs to be fairly thick. Good the second day also.