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Limpin' Susan
This is really two recipes in one. My absolute favorite way to do okra is to just slice it and fry it over medium high heat. Don’t bother to bread it…way too much work. Then serve it as an appetizer or side dish. In that case, you just need the oil and the okra (and some salt and pepper) and complete step #1 (well, a sprinkle of Tony Chachere’s Creole Seasoning is always appreciated). But if you want something more substantial, continue on with the onions, seasonings, rice, etc. Recipe adapted from Kim Severson and the NYTimes
- 1/4 c vegetable oil
- 2 c sliced fresh okra (1/2 pound), about 1/2-inch thick
- 1/2 c finely chopped onions
- 2 tsp minced fresh garlic
- 1 tsp minced fresh ginger
- 1/4 to 1 fresh hot pepper, such as habanero, minced and added to taste
- 1/2 – 1 tsp salt
- 1/4 tsp black pepper
- a handful of peeled chopped, uncooked shrimp can be included when the onions and seasonings are added (optional)
- 2-3 cups cooked long-grain rice; leftover rice is perfect
- Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Sprinkle with some salt and cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes (you can stop at this point and serve the fried okra as a fabulous appetizer; be sure to serve it sizzling hot; OR you can go onto step #2).
- Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning as needed. Serve hot.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.