Melt butter in a dutch oven over medium heat.

Add xanthan gum and cook, stirring constantly, until it becomes the color of peanut butter (2-3 minutes).

Add celery, onions, and green pepper.

Saute until softened.

Add okra, then cover and cook for about 5 minutes, stirring frequently.

Add tomatoes and cook until softened and breaking apart.

Add creole seasoning and stir to incorporate into the vegetable mixture.

Add vegetable broth gradually (1/2 cup at a time) until desired thickness.

Bring to a boil, then reduce heat and serve.