Oh, Okra!
Love it or hate it? It’s time to embrace this southern staple, with its beautiful hibiscus–like flowers, growing all summer long in South Florida.
No one seems neutral about okra. Lovers embrace th...
This classic Creole recipe comes from Hot and Soul in Fort Lauderdale, where chef/owners Mike Hampton and Christy Samoy’s eclectic offerings often reflect New Orleans influences. “We have been selling it with smoked local snapper,” says Samoy.
Ingredients
SERVINGS: 6 Serving(s)
Vegetable oil for frying
- 1 onion, cut in small dice
- 2 ribs celery, cut in small dice
- 1 bell pepper, cut in small dice
- 1 jalapeno, seeded, diced
- 5 cloves minced garlic
- 6 large tomatoes, peeled and chopped
- 1 pound fresh whole okra – small bright green ones are best
- 2 tablespoons creole seasoning
- Salt and pepper
- 1/2 cup chopped green onion
- 1/2 cup chopped flat leaf parsley
Hot and Soul 6.0 Creole Seasoning Makes about 1/4 cups
- 1/2 cup paprika
- 1/4 cup black pepper
- 1/4 cup onion powder
- 2 tablespoons cayenne pepper
- 1/4 cup garlic powder
- 1 tablespoon allspice
Instructions
Heat 1/4 cup vegetable oil in a wide shallow pot until it’s smoking. Add onion, celery, bell pepper, jalapeno and garlic and saute until soft, about 10 minutes. Add tomatoes and cook for another couple minutes. In a separate pan, heat . cup oil until smoking. Add okra and let it get nice and brown, about 5 minutes. Add okra to the vegetable mixture and cook for about 10 minutes. Cooking the okra separately over high heat prevents it from getting slimy. Add creole seasoning, green onions and parsley. Check seasoning and serve with steamed white rice.
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