HOW TO COOK FRESH OKRA RECIPES

Name: Seafood Okra Gumbo
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 first-course servings or 8 main-course servings
Cuisine: american
Ingredients: 1/2 cup Italian plum tomatoes, peeled, seeded and chopped; 2 tablespoons olive oil; 1/2 cup chopped onions; 2 tablespoons finely chopped fresh garlic; 1 tablespoon finely chopped fresh shallots; 1/4 cup chopped celery; 1/4 cup chopped green bell peppers; 2 quarts fish stock; 1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound); 1/4 cup chopped red bell peppers; 1 tablespoon salt; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce; Black pepper; 6 bay leaves; 1 tablespoon minced fresh basil leaves; 1 teaspoon minced fresh oregano leaves; 1 teaspoon stemmed fresh thyme; 1 cup fresh shrimp, peeled and deveined, (about 1/2 pound); 1 cup sliced fresh okra, (about 8 large); 2 teaspoons Creole Seasoning, recipe follows; 1 cup shucked fresh oysters, in their liquor; 1 cup fresh lump crabmeat, picked over for shells and cartilage; 1 teaspoon file powder (ground sassafras), (available in specialty food stores); 4 cups cooked white rice; Chopped green onions, for garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper

SEAFOOD OKRA GUMBO RECIPE | EMERIL LAGASSE | FOOD NETWORK

Seafood Okra Gumbo Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories appetizer

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12 first-course servings or 8 main-course servings

Number Of Ingredients 34

Ingredients

1/2 cup Italian plum tomatoes, peeled, seeded and chopped
2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons finely chopped fresh garlic
1 tablespoon finely chopped fresh shallots
1/4 cup chopped celery
1/4 cup chopped green bell peppers
2 quarts fish stock
1 cup diced firm-fleshed fish, such as grouper, tile, monk or sea bass (about 1/2 pound)
1/4 cup chopped red bell peppers
1 tablespoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Black pepper
6 bay leaves
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon stemmed fresh thyme
1 cup fresh shrimp, peeled and deveined, (about 1/2 pound)
1 cup sliced fresh okra, (about 8 large)
2 teaspoons Creole Seasoning, recipe follows
1 cup shucked fresh oysters, in their liquor
1 cup fresh lump crabmeat, picked over for shells and cartilage
1 teaspoon file powder (ground sassafras), (available in specialty food stores)
4 cups cooked white rice
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.
Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

BEST SOUTHERN FRIED OKRA RECIPE – HOW TO MAKE FRIED OKRA

Best Southern Fried Okra Recipe – How to Make Fried Okra image

This fried okra is dredged in a crispy cornmeal coating that's bursting with flavor. It's an addictive appetizer or side for any party or Southern meal.

Provided by THEPIONEERWOMAN.COM

Categories appetizers fried side dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 lb. fresh okra pods
2 eggs
1 1/2 tsp. kosher salt
Vegetable oil, for frying
1 1/4 c. yellow cornmeal
1/4 c. all-purpose flour
1/2 tsp. ground black pepper
1/4 tsp. ground cayenne pepper, optional

Steps:

Trim the stems and thin tips from the fresh okra pods. Cut the okra crosswise into ½-inch pieces.
In a medium bowl, lightly beat the eggs with ½ teaspoon salt. Add the okra and mix well to coat with the egg. Let soak for 10 minutes.
Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.
Meanwhile, in a gallon-sized zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne (if using). Seal the bag and toss to combine.
Once the oil is ready, remove the okra from the egg mixture with a slotted spoon, draining off as much egg as possible, and add to the bag with the breading. Seal the bag, trapping some air inside, and toss well to coat the okra. Working in two batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. Use a slotted spoon or spider to transfer the okra to a paper towel-lined plate. Finish with a sprinkle of kosher salt, if desired.

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