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Southern Comfort - 202 recipes

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This recipe is engineered for efficiency: Get the roux in the oven and then prep the remaining ingredients

  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/2 cup vegetable oil
  • Salt and pepper
  • 1 onion, chopped fine
  • 1 green bell pepper, seeded and chopped
  • 1 celery rib, chopped fine
  • 5 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 3 3/4 cups low-sodium chicken broth, room temperature (see note)
  • 1/4 cup fish sauce (see note)
  • 4 bone in chicken thighs (about 2 pounds), skin and excess fat removed
  • 8 ounces andouille sausage, halved lengthwise and sliced thin
  • 2 cups frozen okra, thawed (optional)
  • 2 pounds extra-large (21-25) shrimp, peeled and deveined
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In a large bowl place the okra with the vinegar and fill with water

  • 1 lb okra, cut into 2 inch pieces
  • One cup distilled vinegar (for soaking)
  • 1 large onion chopped
  • 3 medium tomatoes chopped, seeds and skins removed
  • 1/3 cup olive oil
  • salt/pepper
  • fresh chopped parsley
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This is very easy to make, use frozen as it cuts down prep

  • 1 lb Okra Fresh or Frozen
  • 6 Green chilies chopped
  • 1 inch Fresh ginger grated
  • 1/2 onion chopped
  • Salt to taste
  • Oil
  • Yogurt Sauce
  • 1 container Yogurt (big one)
  • 5 Green chilies
  • 1/4 cup water
  • 1 inch grated ginger
  • Salt to taste
  • Seasoning
  • 2 tbls oil
  • 1/2 tsp mustard seeds
  • 1/2 Chillie powder
  • 1/2 Turmeric
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Total Time: 35 min Prep 15 min Cook 20 min Yield: 4 servings Level: Easy

  • 2 slices bacon, chopped
  • 1 1/4 pounds turkey cutlets, cut into 2-inch pieces
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 pound okra
  • 1/2 cup low-sodium chicken broth
  • 4 ears corn, kernels removed (about 3 cups)
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
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1. In deep pot, warm oil, saute bacon until soft but not crisp, about 2 minutes

  • 1 tbl olive oil
  • 3 ounces bacon, cut into 1/4 inch dice
  • 1 cup sweet onion, diced
  • 1/2 cup red bell pepper, diced
  • 1 garlic glove, chopped fine
  • 2 sprigs thyme
  • 2 bay leaves
  • 14 ounces canned tomatoes, chopped
  • 2 1/2 cups water
  • Kosher salt
  • 2 cups okra sliced to 1/2 inch thick
  • 1 cup rice
  • black pepper
  • Country ham slivers (0ptional)
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Heat ~1/2 inch of vegetable oil in a medium frying pan

  • Vegetable oil, for frying
  • 1 1/2 cup sliced okra (~1/4-inch slices)
  • 3/4 cup corn kernels, cut from 1 grilled cob
  • 4 oz goat cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup + 2 Tbsp flour
  • 1/3 cup buttermilk
  • 1 egg
  • Ranch dressing, for serving (optional)
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Wash and trim okra, cut into 1/2 inch pieces

  • 1 lb okra
  • 1 lb tomatoes
  • 1 clove garlic
  • 1 small jalepeno
  • 1 Tbsp butter
  • 1 Tbsp oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery(optional)
  • salt and pepper
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Depending on the size of your pot, scoop roux from jar and begin by heating it up

  • GUMBO
  • Roux
  • Onion-chopped finely (might need two if they are small)
  • Celery-chopped finely (3 or 4 stalks)
  • Chicken broth-2 or 3, 32 oz. boxes
  • Water
  • 2 cans petit diced tomatoes (drained)
  • Salt and pepper to taste
  • Chicken tenderloins – judge amount
  • 3 or 4 sausage links sliced in 1/2 pieces (use the sausage you like best)
  • Tabasco to taste
  • Parsley flakes
  • Chopped okra
  • Gumbo filet (optional)
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Make the Creole seasoning: In a small bowl, combine all the herbs and spices and set aside

  • For the Creole seasoning
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1 tbsp granulated garlic
  • For the roux
  • 1 cup vegetable oil
  • 1 cup flour
  • For the gumbo
  • 2 tbsp vegetable oil
  • 2 medium onions, cut into small dice
  • 2 green bell peppers, cut into small dice
  • 1 red bell pepper, cut into small dice
  • 3 ribs of celery, cut into small dice
  • 1 tbsp garlic, minced
  • 4 oz crushed or diced tomatoes, canned or fresh
  • 2 lbs 21- to 25-count shrimp
  • 3 qts shrimp stock
  • 4 bay leaves
  • 1 lb okra, trimmed and sliced
  • Crystal hot sauce, to taste
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1. Preheat the oven to 450 degrees

  • 1 cup Yellow Cornmeal
  • 1/2 cups Panko Bread Crumbs
  • 1 Tablespoon Kosher Salt, Divided
  • 1/2 teaspoons Fresh Ground Black Pepper
  • 1/2 teaspoons Crushed Red Pepper Flakes
  • 1/2 cups Fat-free Buttermilk
  • 1 whole Egg, Lightly Beaten
  • 1 pound Fresh Okra Pods, Trimmed And Cut Into 3/4 Inch Slices
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Cook bacon slightly. Saute onion and garlic with bacon until tender

  • 4 slices of bacon, diced into small pieces
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, minced
  • 2 5-oz cans diced tomatoes
  • 1 tbsp chicken base
  • 1 tbsp sugar
  • 2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
  • fresh ground pepper
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Toss okra with salt, and let stand 20 minutes

  • 1 lb. fresh okra, cut into 1/2 inch pieces
  • 1 tsp salt
  • 1 egg white, lightly beaten
  • 1 cup all-purpose baking mix
  • 1/2 cup finely chopped salted dry-roiasted peanuts
  • 1/2 tsp. pepper
  • Peanut Oil
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