|Whole okra, steamed, salted and dipped in butter.|
Steamed OkraSome of you who don't care for okra will not be interested in this recipe at all, but I can tell you that people who love okra, pretty much love it anyway you fix it and I happen to be one of them.
We use it regularly in gumbo here in the Deep South and even folks who aren't real fond of it, consume it that way without blinking an eye.
|A seafood gumbo made with a dark roux, a rich shrimp stock, the Trinity of vegetables, okra, tomatoes, andouille and shrimp, crab and oysters.|
|A southern favorite, okra is sliced and cooked in bacon drippings and Vidalia onion, garden or canned tomatoes and a can of Rotel tomatoes for a little extra kick.|
|Basic lima bean and corn succotash gets a boost from summer bounty with the addition of sweet Vidalia onions, fresh tomatoes, bell pepper, okra and some smoked meat.|
|Classic Southern style, cast iron skillet fried okra.|
If you love boiled okra, but haven't ever tried it steamed, you'll find it to be a little less gooey than the boiling method and it's now my preferred way to make it. Here's how.
Recipe: Steamed Okra©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 1 pound of whole okra pods
- Kosher or sea salt, to taste
- 1/2 cup of butter, melted
Rinse whole pods of okra and place into a steamer basket over a pot containing at least 1-1/2 to 2 inches of boiling water. Water should not touch the bottom of the steamer basket. Cover and steam for about 12 to 15 minutes or until fork tender, ensuring that the water does not boil out. Plate, sprinkle with salt and serve with hot, melted butter for dipping.
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©Deep South Dish
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