Phillip Said:What are some cool, yummy Okra recipes?
We Answered:With tomatoes and curry powder, cumin, & corriander and a little ginger and onion
Jack 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
* FilÃ© powder (optional)
* Hot cooked rice
* Garnish: chopped green onions
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 filÃ© 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 OKra
1 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 Okra
Cut 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
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.
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, sautÃ© 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.
There are as many gumbo recipes as there are cooks. Thereâ€™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. Iâ€™ve judged a few gumbo contests where everyone made â€œseafoodâ€ 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. Donâ€™t burn it. If you burn it, you have to start all over.
The gumbo is started by sautÃ©ing onion, garlic, bell pepper, and celery until itâ€™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 Mamaâ€™s Gumbo, but donâ€™t tell Mama.)
When everything is nice and tender, the gumbo is served over rice. Mighty good eating on a cool evening.
Boiled or "stewed" okra can be a delicate subject. When okra is boiled it gets mighty slick. Some folk just canâ€™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.
Lots of folk like their okra pickled. Itâ€™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 JalapeÃ±o 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. Iâ€™m checking on a recipe for okra fritters that Iâ€™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.
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?
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
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 375Â°. Fry okra in batches until browned, about 4 to 6 minutes for each batch. Drain on paper towels and serve immediately.