Okra Recipes
Phillip Said:
What are some cool, yummy Okra recipes?We Answered:
With tomatoes and curry powder, cumin, & corriander and a little ginger and onionJack Said:
got any easy gumbo recipes without okra?We Answered:
You can make a roux with just bacon grease and you can leave the okra in any recipe out.What types of meats were you wanting to use?
Oh well, here is a chicken and sausage gumbo
* 1 pound andouille sausage, cut into 1/4-inch-thick slices
* 4 skinned bone-in chicken breasts
* Vegetable oil
* 3/4 cup all-purpose flour
* 1 medium onion, chopped
* 1/2 green bell pepper, chopped
* 2 celery ribs, sliced
* 2 quarts hot water
* 3 garlic cloves, minced
* 2 bay leaves
* 1 tablespoon Worcestershire sauce
* 2 teaspoons Creole seasoning
* 1/2 teaspoon dried thyme
* 1/2 to 1 teaspoon hot sauce
* 4 green onions, sliced
* Filé powder (optional)
* Hot cooked rice
* Garnish: chopped green onions
Preparation
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
Southern Living, OCTOBER 2004
Deanna Said:
Are there any good recipes for okra? Really?We Answered:
Fried OKra1 lb. sliced okra
1 egg beaten
1 1/2 cups buttermilk
Flour with salt and a little cayenne pepper added
Beat egg. Add milk. Dip okra in milk, egg mixture, then roll in flour.
Fry in hot oil until golden brown.
Bobby Said:
Who has good okra recipes for someone who's picky about it?We Answered:
Classic Fried OkraCut the okra pods into half-inch slices -- about two cups of slices for this recipe.
To a cup of buttermilk, add a half-teaspoon of garlic powder, a half-teaspoon of onion powder, a teaspoon of salt, and a half-teaspoon of black pepper.
Put about a half-cup of flour in a brown bag. Dip the okra slices, a few at a time, in the buttermilk, and then drop them in the flour bag. Shake until they are coated with the flour.
Fry in deep fat until golden brown.
Fried Okra Raven Style
2 cups okra slices
1 egg, well beaten
Salt, black pepper and a touch of cayenne, to taste
Yellow cornmeal
Beat the egg with the salt, pepper and cayenne in a large bowl. Add the okra slices and stir until all are coated with egg. Slowly add the cornmeal and mix until the slices start to stick together. Deep-fry the clumps of three or four slices until golden brown. Drain on paper towel or in a brown paper bag. (If you are cooking a large quantity, put the bag in a good-sized warm pot. That way you get the grease drained off and keep the okra warm all in one operation.
Mama’s Gumbo
My mother made the most delicious gumbo. I never knew it could be made any other way until I was full grown and out in the cold world.
In a suitable pot, sauté a large chopped onion in a little bacon grease until the onion is transparent. Add two cups of sliced okra and a large can of stewed tomatoes. Bring to a boil and simmer until the okra is tender. Salt and pepper to taste. This really goes great on a bed of long grain rice.
Universal Gumbo
There are as many gumbo recipes as there are cooks. There’s seafood gumbo, chicken gumbo, shrimp gumbo, sausage gumbo and on and on. The only things common to all the recipes are okra and roux. I’ve judged a few gumbo contests where everyone made “seafood†gumbo. Most were an abomination. I think they just dumped a can of tomatoes in a bait bucket and boiled it.
The roux is made by stirring equal parts of lard or oil and flour in a hot skillet until the mix turns a dark brown. Don’t burn it. If you burn it, you have to start all over.
The gumbo is started by sautéing onion, garlic, bell pepper, and celery until it’s limp. Water and tomatoes are added plus anything else that is in the recipe. The roux is added and stirred in to thicken the mix and it gives a good flavor boost. (You can use some roux in Mama’s Gumbo, but don’t tell Mama.)
When everything is nice and tender, the gumbo is served over rice. Mighty good eating on a cool evening.
Boiled Okra
Boiled or "stewed" okra can be a delicate subject. When okra is boiled it gets mighty slick. Some folk just can’t abide the texture, although the taste is great. I think a couple of tablespoons of vinegar might cut down on the slickness. Using whole baby pods about two inches long works best for boiling. Season with a little bacon grease and salt and pepper.
Pickled Okra
Lots of folk like their okra pickled. It’s an easy process if you want to try it.
2 quarts of water
1 cup canning salt
1 quart apple cider vinegar
Boil this mix for ten minutes.
Pack baby okra in suitable canning jars. To each jar add a Jalapeño pepper, a clove of garlic, and a bit of fresh dill weed. Pour the hot brine over the okra and seal. Let it set a couple of weeks to come to full flavor.
This should satisfy your okra tooth for a while. I’m checking on a recipe for okra fritters that I’ll pass on to you as soon as I get it finalized.
Go pick some okra.
Wesley Said:
Looking for great okra recipes?We Answered:
Being from the south, I have so many...I like it fried in corn meal but here is a favorite that has been around a long time. enjoy!1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16-ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed
In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.
Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.
You can also try this:::::
Remove about a cup of the green seeds from the pods.
Toast in a pan with butter until browned.
Let cool and grind the seeds in a coffee or pepper grinder.
Sprinkle over baked potato or salad.
yum!
Amy Said:
What are your favorite okra recipes?We Answered:
Cut okra and bread it with flour and cornmeal. Season and fry until brown. Yum!Max Said:
Fried Okra Recipes?We Answered:
INGREDIENTS:1 pound fresh okra
2 eggs, beaten
4 to 6 dashes hot pepper sauce
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
oil for deep frying
PREPARATION:
Wash okra and drain well; cut off ends and discard. Cut okra crosswise into 1/2-inch slices. In a bowl, combine beaten eggs and hot sauce; add okra and stir to coat all pieces well. In a shallow dish, combine cornmeal, salt and cayenne.
Dip okra pieces into cornmeal mixture to coat well. Heat oil in the deep fryer to 375°. Fry okra in batches until browned, about 4 to 6 minutes for each batch. Drain on paper towels and serve immediately.
Serves 4.