About Okra

Okra, a special favorite in the Carolina low country and throughout the South. It is the immature pod of the okra plant. It was brought to this country by African Slaves. It’s available year around with the peak season from June to November.

Select crisp, tender, small or medium sized pods free from blemishes. Allow 1 lb for 4 servings. When ready to cook do not cut off stems or tips of small pods. This will minimize the slime, which is contained in the seed sacks of the okra.

Okra is one of the key ingredients for gumbo. To prepare rinse and dry. If you are making gumbo or soup cut into 1/2 inch rounds and add for the last 20 minutes of cooking. The okra will naturally thicken the liquid. Alternatively okra can be fried. Okra also goes well with lemon, vinegar and tomatoes.

Here are a couple of our recipes using Okra:
Crispy Fried Okra
Charcoal Grilled Okra with Sour Cream
Regina’s Fried Okra
New Orleans Seafood Gumbo




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