How to Choose, Prep and Cook Okra
Between its subtle, delectable flavor and many health benefits, we could all use more okra in our lives!
It’s officially summer—and that means it’s okra season! This highly-underrated Southern side dish deserves more love, so we’re breaking down how to cook okra and reap all the rewards it has to offer.
What is Okra, Anyways?
For the unfamiliar, okra looks like a thick, long green pod. (It’s been nicknamed “ladies’ fingers” in some parts of the country.) The veggie is chock-full of vitamins and minerals like vitamin B, vitamin C, calcium and potassium, making things like this delicious Roasted Fresh Okra Recipe a fantastic addition to any meal.
Typically, May through September is the best time to pick up fresh okra, so keep your eyes peeled next time you’re at your local farmers market or grocery store. (You might have good luck at a farmer’s roadside stand, too.) You’ll want to look for smallish, firm okra pods that are free from blemishes or discoloration. To keep your okra at its freshest, be sure to put it in the fridge once you get home. Need an off-season okra fix? You can also buy this delicious member of the mallow family pre-chopped and frozen.
The reason okra has bad rap is due to its slimy texture. This is all thanks to mucilage in the plant, a viscous gel-like substance. The slime may sound scary, but trust us, it isn’t a bad thing! It’s best to embrace the slime and harness its powers for your good. For thickening up a gumbo, okra’s sliminess comes in really handy. (Don’t miss this Seafood Gumbo recipe—wow.)
Seafood Gumbo
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional Cajun dish that features okra, shrimp, spicy seasonings and the “holy trinity”—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas Get RecipeTraditional New Orleans King Cake
Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah Check out these other Fat Tuesday recipes that are so delicious.Louisiana Red Beans and Rice
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, TexasMini Muffuletta
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, NevadaCrawfish Etouffee
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, ArkansasNew Orleans Beignets
These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, LouisianaPassion Fruit Hurricanes
This is our Test Kitchen’s version of the famous Hurricane beverage that's so popular in New Orleans. —Taste of Home Test Kitchen, Greendale, WisconsinForgotten Jambalaya
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, TexasBourbon Pecan Pralines
Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test KitchenNew Orleans Gumbo
I’ve been making this New Orleans gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, KentuckyMardi Gras Cupcakes
Take these simple Mardi Gras cupcakes to a get-together and watch them disappear. Kids will love to help decorate them with the colorful sprinkles. —Taste of Home Test Kitchen, Milwaukee, WisconsinQuick & Easy New Orleans Shrimp
I’ve simplified my mom's Shrimp Creole—she made it for us growing up. Now it's effortless comfort food I make for my own family. —Crystal Milne, Urbana, IllinoisQuick Bananas Foster
Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, UtahPretzel-Crusted Catfish
I'm not a big fish lover, so any concoction that has me loving fish is a "keeper" in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey! —Kelly Williams, Forked River, New JerseyVeg Jambalaya
This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, ColoradoCreole Scallop Cakes
Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepare ahead of time. Both the cakes and aioli sauce can be made the day before, then cook the cakes just before serving. Not only will this simplify last-minute prep, but it allows the flavors to infuse into the mixture, making the dish even more yummy. My family and friends love my specialty scallop cakes.—Iisha Leftrdige-Brooks, Sacramento, CaliforniaSpringtime Beignets & Berries
I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, ColoradoBlend of the Bayou
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. —Ruby Williams, Bogalusa, LouisianaMardi Gras King Cake
This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, FloridaSpicy Cajun Potato Salad
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. —Amanda West, Sibley, LouisianaBayou Gulf Shrimp Gumbo
This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that’s beloved in the Louisiana bayou. —Wolfgang Hanau, West Palm Beach, FloridaRoasted Fresh Okra
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North CarolinaSouthern Fried Okra
Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, ArkansasRagin' Cajun Eggplant and Shrimp Skillet
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, MissouriNew Orleans-Style Spicy Shrimp
We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. —Susan Seymour, Valatie, New YorkCreole Roasted Turkey with Holy Trinity Stuffing
I jazz up turkey Creole style with the trinity of onions, bell peppers and celery—plus a stuffing that gets hotter and hotter the longer it sits. —Eric Olsson, Macomb, MichiganNew Orleans-Style Scalloped Corn
This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. —Priscilla Gilbert, Indian Harbour Beach, FloridaBlackened Catfish with Mango Avocado Salsa
A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, MassachusettsGulf Coast Jambalaya Rice
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, FloridaCajun Shrimp Skillet
There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, AlaskaSpicy Roasted Sausage, Potatoes and Peppers
I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, MississippiCajun Shrimp Lasagna Roll-Ups
If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. —Mary Beth Harris-Murphree, Tyler, TexasBlack-Eyed Peas with Ham
Here's a regional favorite I grew to love after moving to the South. You'll never want black-eyed peas from a can again! Serve the dish as a side with grilled chicken...or make it your main course and round out the meal with greens and corn bread. —Tammie Merrill, Wake Forest, NCTrue Shrimp Creole
A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.Best Ever Beans and Sausage
When my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, MassachusettsCorn Pudding
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New YorkSouthern Pimiento Cheese Spread
A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.Grandma's Collard Greens
My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, FloridaHomey Mac & Cheese
I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, FloridaChicken and Okra Gumbo
We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. —Catherine Bouis, Palm Harbor, FloridaSweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New JerseyCheddar Corn Biscuits
Skip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. It's almost impossible to resist eating one right from the oven! —Susan Braun, Swift Current, SaskatchewanIva's Peach Cobbler
My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, IdahoCajun Boil on the Grill
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, ColoradoSkillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, KansasBananas Foster Sundaes
I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South CarolinaCreole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, LouisianaBourbon Chocolate Pecan Pie
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North CarolinaRed Beans and Sausage
Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, IllinoisGrandma's Cajun Chicken & Spaghetti
I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti, lovingly made on an old woodstove. —Brenda Melancon, McComb, MississippiCajun Corn Soup
I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, LouisianaCornbread Casserole
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. —Carrina Cooper, McAlpin, FloridaMuffuletta Cheesecake
When I needed a party appetizer and couldn’t find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. —Helen Flamm, Dayton, OhioCajun Pork Sandwiches
This recipe's simple spice rub gives pork tenderloin an irresistible flavor. You'll watch in delight as these tasty open-faced sandwiches disappear from the buffet table! —Mae Kruse, Monee, IllinoisSouthern Shrimp and Grits
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South CarolinaHow to Cook Okra
There are plenty of ways to enjoy okra. You can serve it pickled, boiled, steamed or fried or even even chopped up and served raw as a healthy, low-cal snack.
Pro Tip: For minimal slime, make fewer cuts as you’re prepping your dish.
How to Roast Okra
Taste of Home
Ingredients
- 1 pound fresh okra, trimmed and cut lengthwise in half
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 400°.
- Toss okra with oil, salt and pepper. Arrange in a 15x10x1-in. baking pan, cut side up.
- Roast 12-15 minutes or until tender and bottoms are lightly browned.
Test Kitchen tip: Want a pop of flavor? Toss with lemon juice, olive oil, smoked paprika and garlic powder before roasting.
How to Fry Okra
Photo: Taste of Home
Ingredients
- 1-1/2 cups sliced fresh or frozen okra, thawed
- 3 tablespoons buttermilk
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon garlic herb seasoning blend
- 1/8 teaspoon pepper
- Oil for deep-fat frying
- Additional salt and pepper, optional
Directions
- Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
- In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.
Pro tip: No need to worry about slime here! When okra is deep-fried, the high heat zaps the mucilage.
More Ways to Cook Okra
Okra’s mild flavor makes it a good canvas for bolder spices and flavorings, so feel free to sneak several okra pods into a curry. Whether you’re using okra to thicken up stews or gumbo, for home canning or roasted as an easy appetizer, you won’t regret incorporating these lovely little pods into your regular cooking routine.