'okra' on Serious Eats

Creole Succotash from 'Treme'

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork. More

Creole Succotash from 'Treme'

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork. More

Sunday Brunch: Shrimp, Andouille and Okra Gumbo

When suffering through the after-effects of a late night on the town nothing quite sets me straight like a bowl of gumbo. When served the traditional way (with white rice) it satisfies all my hangover needs; carbs, heat, salt and fat. Some may be tempted to skip the somewhat tedious step of making a dark roux; I advise against this. The time and energy spent lovingly stirring the flour/oil mixture is essential to gumbo, and in my mind is part of the magic that can turn a rough morning around. More

Shrimp, Andouille and Okra Gumbo

Some may be tempted to skip the somewhat tedious step of making a dark roux; I advise against this. The time and energy spent lovingly stirring the flour/oil mixture is essential to gumbo, and in my mind is part of the magic that can turn a rough morning around. More

Sunday Supper: Jambalaya

There are as many versions of jambalaya as there are cooks. In my house, the essential ingredients are green peppers, celery, onion, okra, rice, tomato and some sort of pork; but feel free to experiment and create your own list of essentials. If fresh okra is not in season use frozen cut okra, but be sure to use a brand you trust—some frozen okra can be distastefully fibrous. As always, homemade stock is best, but a grocery store version always works in a pinch. Coleslaw is a great side with this dinner, as is cold beer. More

Sautéed Okra and Tomatoes

What to do with fresh okra? Sauté it with fresh tomatoes, naturally. Make this quick side to accompany any grilled food in early autumn. Note: If ripe fresh tomatoes aren't in season, substitute with high quality whole canned tomatoes.... More

In Season: Okra

It's September, and what better way to celebrate the start of fall than with some okra? While you can buy the ooey-gooey veggie year round, the best time to get your hands on some is early fall, when the crop in states to the South are the most fresh. One of the most versatile veggies around, okra can do anything—fry it, throw it in a stew. As we'll show you, it's also great for curries. More

My Pie Monday: Bill's Date-Night Okra Pizza

"This is practically an ad for Trader Joe's, which had pizza dough for 99¢. I wanted to try their herbed pizza dough, which I think isn't really right for my tastes—the herbiness overpowered the sauce too much—but for 99¢ it's nice when you want to make pizza on short notice. I also wanted to test out okra as a topping, before making it for a date." More

Cook the Book: Fried Okra

I've always thought of okra as one of the cuter vegetables, with its fuzzy little ridged pods and almost cap-like stem. But as adorable as okra is, some folks find it off-putting due to its tendency to become slimy when cooked. This recipe for Fried Okra from Mary Mac's Tea Room by John Ferrell is a wonderful way to convert the okra-averse since the quick-fry leaves the okra soft with an amazingly crisp crust. It's even more addictive than a plate of fries. More

Serious Heat: Okra-Fried Jalapenos

It's always exciting when someone presents you with a new way to prepare a dish that had never crossed your mind before. This was the case while I was interviewing Chattanooga resident and chef Kent Whitaker for an upcoming article in on tailgating. He mentioned his favorite way to eat jalapenos—battered and fried a la okra and dipped in a creamy horseradish sauce. More

Cook the Book: Chicken and Smoked Sausage Gumbo

My New Orleans by John Besh includes no fewer than five recipes for gumbo, which isn't really all that shocking considering gumbo is the epitome of Louisiana cooking. This Chicken and Smoked Sausage Gumbo starts with a roux made up of equal parts fat and flour that gets slowly cooked until the mix changes from a light tan to a deep, rich brown. More

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