Type what you have

Ingredients

• ✓ okra
• butter
• cajun seasoning

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Roll okra in melted butter and then in Cajun seasoning. Cook okra on the preheated grill until charred, about 2 minutes per side.

By Mr Greekagojun

Ingredients

• ✓ okra
• olive oil
• seasoned salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Wash and dry okra, trim stems and tips, and slice in half, lengthwise. Place in a bowl and toss with olive oil and seasoned salt.
3. 3 Put okra slices, cut-sides down, in the basket of an air fryer, in batches if necessary, and cook until crispy, 12 to 15 minutes.

By Bibi

Ingredients

• ✓ okra
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
3. 3 Arrange okra in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with kosher salt and pepper.
4. 4 Roast in the preheated oven until okra is lightly browned and tender, 10 to 15 minutes.

By ncope

Ingredients

• ✓ okra
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place okra, olive oil, salt, and pepper in a large bowl; stir gently to coat. Arrange okra in a single layer in the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes, tossing the basket halfway.
4. 4 Toss the basket once more; continue to cook until crispy, about 2 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ okra
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Wash and pat okra dry with a kitchen towel.
3. 3 Toss okra in olive oil and season with salt and pepper.
4. 4 Place okra on the preheated grill, perpendicular to the cooking grate, and cook for 2 minutes per side.

By MChele

Ingredients

• ✓ okra
• butter flavored cooking spray
• cornmeal
• panko bread crumb
• garlic salt
• black pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan.
2. 2 Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
3. 3 Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

By Sandy Clark Gerhardt

Ingredients

• ✓ okra
• egg
• cornmeal
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Soak okra in beaten egg in a small bowl for 5 to 10 minutes.
2. 2 Combine cornmeal, salt, and pepper in a medium bowl.
3. 3 Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly.
4. 4 Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
5. 5 Serve hot and enjoy!

By Linda Martin

Ingredients

• ✓ okra
• tomato
• red onion
• white wine vinegar
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Ingredients

• ✓ okra
• egg
• cornmeal
• all-purpose flour
• cooking spray
• salt

Instructions

1. 1 Place egg in a shallow dish and beat; gently stir in sliced okra.
2. 2 Combine cornmeal and flour in a gallon-size resealable plastic bag. Drop 5 slices of okra in the cornmeal mixture, zip the bag, and shake. Remove breaded okra to a plate. Repeat with remaining okra slices.
3. 3 Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the breaded okra slices in the basket of the air fryer and spray with cooking spray. Cook 4 minutes. Shake the basket and mist okra with cooking spray again. Cook an additional 4 minutes. Shake the basket one last time and cook for 2 minutes. Remove the okra from the basket and salt to taste.
4. 4 Repeat with remaining okra slices.

By Soup Loving Nicole

Ingredients

• ✓ okra
• cherry tomato
• olive oil
• garlic powder
• kosher salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Combine okra and tomatoes in a large bowl. Pour in olive oil, then sprinkle with garlic powder, salt, and pepper; stir to evenly coat vegetables. Mix in panko bread crumbs. Spread mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tomatoes are soft and okra is lightly browned, 13 to 15 minutes.

By Sarah Garment Stone

Ingredients

• ✓ okra
• tomato
• onion
• instant grit
• egg
• salt
• black pepper
• oil

Instructions

1. 1 Combine okra, tomato, and onion in a large bowl. Add grits, eggs, salt, and pepper and mix with your hands until well blended. Shape the mixture into 2 1/2-inch-wide patties, about half as large as a hamburger.
2. 2 Heat oil in a cast iron skillet over medium-high heat. Add fritters and cook until golden brown, about 5 minutes. Flip with a spatula and cook until browned on the other side, about 5 more minutes. Drain on paper towels and serve immediately.

By Tiger Sand

Ingredients

• ✓ okra
• cornmeal
• salt
• black pepper
• potato
• onion
• cooking oil

Instructions

1. 1 Mix cornmeal, salt, and pepper together in a large resealable plastic bag; add potatoes, okra, and onion. Seal bag and shake until vegetables are coated with cornmeal mixture.
2. 2 Heat cooking oil in a large skillet over medium heat until shimmering but not smoking. Place vegetables in the hot oil and cook until potatoes are tender and okra and onion are browned, 10 to 12 minutes. Transfer cooked vegetables to a paper towel-lined plate using a slotted spoon.

By SONNYCHIBA

Ingredients

• ✓ okra
• purple hull pea
• water
• bacon
• sugar
• baking soda
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place purple hull peas into a large pot; pour in enough cold water to cover peas. Bring to a boil over high heat.
3. 3 Add okra if using and boil for 2 minutes, stirring twice.
4. 4 Reduce heat to medium-low; add bacon, sugar, baking soda, salt, and pepper.
5. 5 Cover and simmer until tender, 1 1/2 to 2 hours.

By SAMARTHUR

Ingredients

• ✓ okra
• bacon
• onion
• tomato
• corn
• file powder
• salt
• pepper

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
2. 2 Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

By TXGIRLSX3

Ingredients

• ✓ okra
• white rice
• chicken
• tomato
• bay leaf
• chicken broth
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
3. 3 Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.

By HOMEKEEPER

Ingredients

• ✓ okra
• butter
• beef stew meat
• tomato
• tomato
• green chile
• baby lima bean
• corn kernel
• potato

Instructions

1. 1 Melt butter in a Dutch oven over medium-high heat. Add beef; quickly brown on all sides. Add stewed tomatoes, tomatoes with chiles, okra, lima beans, and corn. Bring to a boil, then reduce heat to medium; simmer for 1 hour.
2. 2 Add potatoes; simmer until beef is very tender, about 30 minutes more.

By KIMMYKIM1

Ingredients

• ✓ okra
• olive oil
• paprika
• garlic powder
• salt
• black pepper
• cayenne pepper
• lemon
• rosemary
• thyme

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Toss okra with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper in a bowl.
3. 3 Grill okra on the preheated grill until 1 side is bright green with visible grill marks, about 5 minutes. Turn okra, cover grill, and cook until tender, about 5 minutes.
4. 4 Transfer okra to a serving bowl; sprinkle with lemon juice, rosemary, and thyme.

By Di

Ingredients

• ✓ okra
• olive oil
• green bell pepper
• onion
• tomato
• andouille sausage
• cajun seasoning
• salt
• shrimp

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

By jrchef

Ingredients

• ✓ okra
• black-eyed pea
• water
• ham hock
• onion
• celery
• salt
• cayenne pepper
• bay leaf

Instructions

1. 1 Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2. 2 Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 ½ hours.
3. 3 Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

By Karinne Rooksberry Culley

Ingredients

• ✓ okra
• olive oil
• onion
• garlic
• cayenne pepper
• green bell pepper
• tomato
• tomato
• salt
• black pepper

Instructions

1. 1 Swirl olive oil in a skillet to cover the bottom; place over medium heat. Add onion, garlic, and cayenne pepper; cook and stir until fragrant, about 1 minute. Add green pepper and cook until tender, about 5 minutes.
2. 2 Stir in frozen okra and cook for 5 minutes. Stir in both stewed and diced tomatoes, then season with salt and pepper. Reduce the heat to medium-low and simmer until all vegetables are heated through and tender, 5 to 7 minutes.

By iheartcooking

Ingredients

• ✓ okra
• butter
• olive oil
• celery
• onion
• corn
• tomato
• andouille sausage
• creole seasoning
• sea salt
• black pepper

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add celery and onions; cook and stir until onions are translucent, about 5 minutes. Stir in corn kernels; cook 3 minutes.
2. 2 Stir in tomatoes, okra, andouille sausage, and Creole seasoning; cover and cook over medium heat until okra has lost all its slippery texture, at least 45 minutes. Season with salt, black pepper, and Creole seasoning. Cook, uncovered, to reduce liquid, about 10 minutes.

By wasabinoir

Ingredients

• ✓ okra
• ground beef
• onion
• mixed vegetable
• tomato
• tomato
• potato
• ketchup
• salt
• pepper
• water

Instructions

1. 1 In a skillet over medium heat, cook and stir ground beef and onion until beef is evenly browned and onion is tender. Drain grease.
2. 2 Transfer beef-onion mixture to a slow cooker. Stir in frozen vegetables, diced tomatoes, Italian diced tomatoes, potatoes, okra, ketchup, salt, and pepper. Pour in enough water to cover.
3. 3 Cover and cook on Low for 4 hours.

By KR

Ingredients

• ✓ okra
• olive oil
• onion
• garlic
• green pepper
• tomato
• thyme
• parsley
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
2. 2 Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

By SILVERMARIGOLD

Ingredients

• ✓ okra
• water
• garlic powder
• hot pepper sauce
• carrot
• mushroom
• wild rice
• chicken breast
• rotini pasta
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water to a boil. Season with garlic powder and hot pepper sauce. Add in carrots and mushrooms. Cook for 5 minutes.
2. 2 Add okra, wild rice, and chicken. Reduce the heat to low, and cook for 3 hours.
3. 3 Add pasta and cook for 10 minutes. Season with salt and pepper. Serve hot, garnished with green onions.

By Phil Schaefer

Ingredients

• ✓ okra
• oxtail
• garlic clove
• celery
• carrot
• onion
• water
• beef broth
• turnip
• corn
• salt
• black pepper
• hot sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place oxtails and garlic in a large roasting pan. Roast in the preheated oven until garlic is tender, about 30 minutes.
3. 3 Transfer oxtails to a large stock pot. Squeeze roasted garlic into a food processor; add celery, carrots, and onion. Process until finely chopped; add to pot with enough water to cover oxtails. Bring to a boil, reduce heat to low; simmer until meat is tender, about 2 hours. Remove oxtails; let cool.
4. 4 Add broth and turnips to the pot. Simmer until slightly tender, about 10 minutes. Add okra and corn. Simmer until warmed through, about 10 minutes more.
5. 5 Pick meat from bones; chop into bite-sized pieces. Add to soup. Season with salt and pepper. Add hot sauce, if desired.

By ShelbyLyn

Ingredients

• ✓ okra
• shrimp
• cajun seasoning
• water
• onion
• green bell pepper
• butter
• all-purpose flour
• tomato paste
• tomato
• green pepper
• onion
• cajun crab boil seasoning

Instructions

1. 1 Peel shrimp; toss shells with ½ tablespoon Cajun seasoning. Place seasoned shells into a pot with 3 quarts water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, reduce heat to a simmer, cover, and cook at least 2 hours; the longer it cooks, the more flavor the stock will have.
2. 2 Meanwhile, gently run a knife along backs of shrimp to devein; this will also make shrimp plump nicely when cooking. Toss shrimp in remaining ½ tablespoon Cajun seasoning; refrigerate.
3. 3 Melt butter in a large pot over medium-high heat. Slowly add flour, stirring constantly with a whisk or wooden spoon; continue to cook and stir frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; sauté until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
4. 4 Slowly stir in diced tomatoes, okra, and shrimp stock. Add crab boil seasoning; bring to a boil. Reduce heat to a simmer; cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp; continue cooking until shrimp are bright pink but not tough, about 20 minutes.

By XoJoMo

Ingredients

• ✓ okra
• chicken
• all-purpose flour
• vegetable oil
• onion
• green bell pepper
• celery
• cajun seasoning
• bay leaf
• tomato
• beef sausage
• salt
• black pepper

Instructions

1. 1 Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
2. 2 While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
3. 3 As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
4. 4 Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

By BelleTeteRouge

Ingredients

• ✓ okra
• wild rice
• water
• sea salt
• chicken broth
• coconut oil
• wild turkey breast
• onion
• carrot
• celery
• white pepper
• black pepper
• jalapeno pepper
• hot sauce

Instructions

1. 1 Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice.
2. 2 Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
3. 3 Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
4. 4 Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
5. 5 Cook on High for 1 hour.

By natural sugar

Ingredients

• ✓ okra
• olive oil
• garlic
• kale
• swiss chard
• black-eyed pea
• vegetable broth
• cumin
• chili powder
• brown sugar
• cayenne pepper
• salt
• tomato
• lemon

Instructions

1. 1 Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
2. 2 Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
3. 3 Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
4. 4 Serve topped with sliced tomatoes and a squeeze of lemon juice.

By cherimarie

Ingredients

• ✓ okra
• vegetable oil
• garlic
• onion
• green bell pepper
• mushroom
• tomato
• tomato paste
• file powder
• bay leaf
• salt
• black pepper
• vegetable oil
• all-purpose flour

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
2. 2 Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
3. 3 Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

By ILUV2SAVE