You decided to try something new with your garden and planted some okra, and now it’s starting to ripen.
In the U.S., okra is commonly associated with gumbos along the Gulf Coast states, and deep fried in other parts of the southern U.S.
According to livestrong.com, not only is okra low in calories but it’s also a great way to get your daily intake of fiber, potassium, vitamin C, folate and magnesium.
We’ve compiled a few recipes of the more common ways to cook the peculiar pod.
OKRA AND CORN MAQUE CHOUX
Total time: 28 minutes
- 1/4 pound spicy smoked sausage, diced
- 1/2 cup chopped sweet onion
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 3 cups fresh corn kernels
- 1 cup sliced fresh okra
- 1 cup peeled, seeded, and diced tomato (1/2 lb.)
- Salt and freshly ground pepper to taste
- In a large skillet, sauté sausage over medium-high heat until browned, about 3 minutes.
- Add onion, bell pepper and garlic. Sauté until tender, about 5 minutes.
- Add corn, okra and tomato. Cook, stirring often, about 10 minutes.
- Season to taste with salt and pepper.
From Paula Deen
Total time: 25 minutes
Servings: 3 pints
- 1 1/2 pounds fresh okra
- 3 teaspoons dried dill
- 3 teaspoons sugar
- 2 cups water
- 1 cup vinegar
- 2 tablespoons canning and pickling salt
- 3 pint canning jars with lids, sterilized
- Sterilize jars and lids immediately before using. Place them in simmering water for 10 minutes. Remove one at a time when ready to fill.
- Divide the fresh okra evenly between the three pint jars and add 1 teaspoon of dried dill and 1 teaspoon sugar into each jar.
- In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil.
- While the vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top.
- Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes.
- Remove from water bath and allow to cool on the counter.
AUTHENTIC SOUTHERN FRIED OKRA
Total time: 25 minutes
Servings: 4 to 6
- 1 quart fresh okra
- 2 to 3 tablespoons all-purpose flour
- 1 egg, beaten
- 1 1/2 cups yellow plain cornmeal, preferrably stoneground
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Lard or vegetable oil
- Wash okra and cut into 1/2 inch rounds.
- In a mixing bowl, add the okra and sprinkle with flour. Shake vigorously to coat evenly, then bounce in a wire strainer to remove excess. The final coat should be light.
- Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
- In a plastic bag, add the cornmeal, salt and pepper. Shake to mix.
- Add okra in 1 cup batches and shake until each piece is coated. Remove with tongs to allow the excess cornmeal to fall away. Place finished pieces on a plate until all okra is coated.
- In a large pan, fry in 1/2 inch lard or oil at 400 degrees (or medium-high heat) until pieces are golden brown.
- Drain on brown paper or a wire rack.
- Salt additionally if desired.
CREOLE CHICKEN AND OKRA GUMBO
Total time: 20 minutes
- 2 tablespoons vegetable oil
- 2 tablespoons all purpose flour
- 1 cup sliced frozen whole okra
- One 14 1/2-ounce can low-salt chicken broth
- One 14 1/2-ounce can diced tomatoes
- 1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
- 1 teaspoon dried thyme
- 3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)
- In a large saucepan, stir vegetable oil and flour over high heat until smooth and dark brown, about 3 minutes.
- Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes.
- Sprinkle chicken with thyme, salt and pepper. Add to saucepan.
- Simmer gumbo uncovered until chicken is cooked through, about 10 minutes.
- Season gumbo to taste with hot pepper sauce, salt and pepper.