okra recipes

Seafood Gumbo

seafood stock

peanut butter colored Roux, recipe follows

cumin

crab seasoning (recommended: Old Bay)

onion powder

garlic powder

cayenne pepper

paprika

bay leaves

onions

green bell peppers

celery

tomatoes

crab legs

clams,

scallops

okra

shrimp

green onions

white rice, as accompaniment

File powder, as accompaniment

(2 sticks) butter

all-purpose flour

Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.

Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.

Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!

In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.

In what world is this considered an authentic gumbo--oh, I guess because there's okra in it? Clams? Scallops? Cumin??? This is a seafood stew somewhat resembling a paella. I was born in New Orleans and raised on the Mississippi Gulf Coast. If I presented this concoction at Thanksgiving or Christmas I'd be laughed out of the room. The author of this recipe should be embarrassed.

WOW!  Super delicious recipe!  I followed the recipe and wonderful!  I did not add salt as one reviewer mentioned, salt is not in the recipe and does not need it.   I also used brown rice instead of white.   I will DEFIANTLY make this recipe again! Thank you for a GREAT recipe!   

This is the best gumbo recipe I've used.  I used a really bit stock pot and still had to limit the stock to 2 gallons, so I also scaled back the seafood a bit.  I also added salt. For the roux, I used vegetable oil instead of butter.  Easy to make.  It's very hearty and great for a cold day!

Easy recipe to follow. However, took much longer than 30 minutes to prep. Next time I would use less stock. Also, I added andoullie sausage and okra.

The recipe was labeled medium, but it really was very easy, and very tastety.

My family loved it!  They could not get enough.  I replaced the grits with paella.  I secretly saved a serving and froze it for next day lunch; it tasted even better!  I will definitely server this again and again.

Chicken and okra are cooked in a creamy sauce, made with coconut milk and crunchy peanut butter, in this easy Brazilian curry recipe.

Brazilian coconut chicken curry

Vegetable oil

onion, sliced

garlic cloves, crushed

okra (from

green chilli, roughly chopped

peanut butter (we like Whole Earth)

skinless, boneless, free-range chicken thighs,

coconut milk

Bunch fresh coriander, chopped

basmati and wild rice, and unsalted peanuts, toasted

Heat a glug of oil in a large, deep frying pan over a medium heat. Add the onion and fry for 5 minutes. Add the garlic, okra and chilli, then fry for a further 2-3 minutes.

Stir in the peanut butter and chicken, then fry for 10-15 minutes over a high heat until the chicken changes colour and is nearly cooked through. Add the coconut milk, juice of 2 limes and half the coriander. Taste, season and add more lime juice if you think it needs it, then simmer for 5-10 minutes until the chicken is cooked through. Sprinkle with the remaining coriander, then serve with basmati and wild rice, and lime wedges. Scatter with toasted peanuts if you like.

This recipe post gives instructions for how to make refrigerator pickled okra

Refrigerator Pickled Okra

okra ((about 9 oz))

Cup sweet onion (thinnly sliced)

dill

garlic (per jar)

apple cider vinegar

white sugar

tsp kosher salt

water

coriander seeds

tsp yellow mustard seeds

dill seeds

tsp black peppercorns

tsp crushed red pepper

Divide the okra, sweet onion slices, dill sprigs and garlic cloves among the jars you will use. (2 pint jars).&nbsp; Place the onion, dill and garlic in the bottom of the jar and then pack the okra in tightly as possible.

Over medium heat on the stove top in a medium sized sauce pan, heat vinegar, sugar, salt and 1/2 cup of water.&nbsp; Stir and heat until the sugar and salt dissolves.&nbsp;

Turn the heat off and add the coriander, mustard, dill seeds, peppercorns and crushed red pepper.&nbsp; Turn the heat back on and bring to a boil.&nbsp; Remove from the heat.&nbsp;

Carefully pour the solution over the packed jars of okra.&nbsp;&nbsp;

Tightly cover with a lid and place into the refrigerator once cooled.&nbsp; Keep refrigerated for up to a week.

https://embed.mediavine.com/videos/pqqiyb4b3ljw6pwgedeo

This video recipe shows how to make refrigerator pickled okra as well as appetizer okra recipes

Stewed Okra and Tomatoes

bacon

onion, chopped

salt and black pepper

Food Network Neelys Stewed Okra and Tomatoe

In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.

Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

Look out cornbread here comes the Okra and Tomatoes 🙂 Thanks for your recipe it reminded me of the dish my Mom would make. Hurry up cornbread we won't wait till dinner.♥️♥️♥️♥️♥️

Loved it. Used fresh tomatoes and frozen okra. Had to simmer for 30 mins. 

Love it! Made it with fresh tomatoes and okra from out garden! Crumbled a bit of the bacon on it at the end.  Just exactly the flavor I was looking for!  Veggies with just a touch of salt and pepper. Yum

Very easy and fast to make. This is a keeper!!

This is an amazing side dish, perfect for our dinner tonight. I made blackened catfish, stewed okra and tomatoes, southern buttermilk biscuits, and black-eyed pea dip. We just returned from Charleston, SC and we needed a southern food fix. So good. Thank you, Neelys!

https://www.foodnetwork.com/videos/stewed-okra-and-tomatoes-0117056

The Neelys whip up a batch of stewed okra and tomatoes with bacon.

Gumbo

vegetable oil

okra,

tomatoes, peeled,

Salt

Cayenne

thyme leaves

garlic

shrimp,

white rice, warm

salt

black pepper

dried leaf oregano

thyme

In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Veggie Fritters with Southern Chive Dip

Vegetable oil,

cornmeal muffin mix

cornstarch

Kosher salt

seltzer water

baby broccoli

green beans,

whole okra

mayonnaise

chives

lemon juice

sriracha

ginger

Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.

Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time—the vegetables will all have different cooking times—and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.

Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.

Boudin Stuffed Boneless Roasted Chicken

chicken

Olive oil

boudin, sausage stuffing

onion

Butter

Cajun seasoning,

Cayenne pepper,

White wine or chicken stock

Cornstarch

Smothered okra and tomatoes, for service, optional

Butterbeans,

Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.

To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.

Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.

I loved it but the chicken still wasn't cooked through after folloiwng the directions- maybe mine was a little larger than the one called for.<br /><br />I used Tony Cachere's herb and spice seasoning on the outside and stuffed it with two links of boudin still in their casings to keep it from leaking out.<br /><br />I made the sauce with reduced canned chicken broth and the onions from the drip pan.

I saw this on a rerun last week and thought I would try it.  I cooked the chicken in my cast iron dutch oven adding just enough water to keep the bird nice and moist.  Everyone loved it.  This will be a family favorite from now on.

This looks great but where is the recipe for the boudin stuffing? I live in Wyoming and can not just go out and buy it.

Vegetarian Jambalaya

olive oil

celery, celery leaves

carrots,

onion,

red bell pepper,

hot smoked paprika

salt and pepper

rice

black-eyed peas

Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.

Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.

Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.

Delicious recipe! We subbed plant based sausage for the okra and loved it! 

As others note, desperately needs salt, and the rice needed longer to cook than planned. I think this would benefit from tomato sauce to add more punch. In general, just didn’t really satisfy my craving for N’awlins food. 

i didn;t like it very much, i think the black eyed peas made the texture a bit confusing and theres barely any flavor. you would need a large amount of salt which is 1. not healthy and 2. probably wouldn't taste so great or you would have to dump hot sauce all over. i added shrimp and that tasted nice but that was the only thing i liked about it. 2 stars.

This is good, but what made it great was a little Tony Chachere's Creole Seasoning, but I am a Cajun Girl!

It's not bad. My rice didn't cook enough unfortunately but that was my fault. It definitely needs a heavy amount of salt and/or hot sauce. I ended up making a couple of chicken breast strips to throw on top at the end because I knew my family would be picky about it. I'll definitely try it again though, maybe without the okra. 

Very good! I skipped the black eyed peas because I didn't have any on hand and it was still delicious. 

Great, easy, weeknight dinner - it needs to be seasoned with salt well and it needs hot sauce (we used a heavy hand with Frank's and it was perfect!!).  Also, good the next day for leftover lunch!

Emeril's Country File Gumbo

Medium Dark Roux,

shrimp, crab or chicken stock

andouille sausage,

Worcestershire sauce

hot sauce

cayenne

green bell pepper

crabmeat,

green onion tops, chopped

parsley leaves

basil leaves

file powder,

White Rice,

oregano

Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes. Add the garlic and continue to cook for 1 minute. Slowly pour in stock, whisking constantly to prevent lumps from forming. Add the browned sausage, bay leaves, Worcestershire, hot sauce, cayenne, salt, and pepper.

Bring gumbo to a boil, reduce heat to medium and simmer until gumbo is slightly reduced, about 50 minutes. (Gumbo should cook long enough for the roux flavor to mellow and for any floury taste to dissipate.)

Season the shrimp with the Essence in a small bowl. Stir in the seasoned shrimp, crabmeat, green onions, parsley, thyme and basil. Cook until shrimp are cooked through, about 5 minutes. Taste and adjust seasonings, if necessary. Sprinkle in file powder and cook, stirring, 2 minutes more, or pass file at the table for guests to thicken as desired. Remove bay leaves before serving.

Serve in warmed soup bowls over steamed white rice.

Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.

For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.

For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.

For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo. (See Cook's Note)

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Growing up, I hated okra. As I kid, I thought it was slimy and terrible. My ﬁrst taste of okra fries didn't do much to dispel my childhood aversion. But I kept thinking, "How can I make okra fries good? You never get crispy okra fries." The key here was using cornstarch and rice ﬂour. Cutting the okra in half from top to bottom, the seeds cling to the rice ﬂour and cornstarch so the batter isn't going anywhere. Mariah Carey sampled these okra fries and said they were the best she'd ever had.

The secret to this dish is letting the halved okra pods soak in eggs. Whatever you do, don't skip that part.

Okra Fries

okra, pods

egg,

rice flour

smoked paprika

Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350 degrees F.

Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.

In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and 1/4 teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.

Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.

Remove with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately. Repeat with the remaining okra.

Fried okra does not need to be breaded I hate it! Try pan frying with a tablespoon of avocado oil 1/4 tsp salt and 1/4 tsp pepper (season to your taste).  Eliminate the carbs! Or simply season and steam. Just my opinion 

Top 20 okra recipes recipes from across the web

The most viewed okra recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Seafood Gumbo

Brazilian coconut chicken curry

Refrigerator Pickled Okra

Stewed Okra and Tomatoes

Gumbo

Veggie Fritters with Southern Chive...

Boudin Stuffed Boneless Roasted Chi...

Vegetarian Jambalaya

Emeril's Country File Gumbo

Okra Fries

Gumbo

Gumbo

Bang! Gumbo

Okra and Tomatoes

Dried Okra Dish Recipe

Roasted Okra and Chickpeas

Kardea's Okra Soup with Shrimp

Catfish Gumbo

Catfish Gumbo

Nana's Chicken Seafood Gumbo

Top 20 okra recipes recipes from across the web

The most viewed okra recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seafood Gumbo

Brazilian coconut chicken curry

Refrigerator Pickled Okra

Stewed Okra and Tomatoes

Gumbo

Veggie Fritters with Southern Chive...

Boudin Stuffed Boneless Roasted Chi...

Vegetarian Jambalaya

Emeril's Country File Gumbo

Okra Fries

Gumbo

Gumbo

Bang! Gumbo

Okra and Tomatoes

Dried Okra Dish Recipe

Roasted Okra and Chickpeas

Kardea's Okra Soup with Shrimp

Catfish Gumbo

Catfish Gumbo

Nana's Chicken Seafood Gumbo

The most viewed okra recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine