Grilled Okra

Try grilling your okra for an easy and quick side dish.


  • Okra pods, up to ~4 inches long
  • Olive oil
  • Salt and pepper


  1. Heat your grill to high.
  2. Cut okra in half, lengthwise, leaving the pods connected at the stem.
  3. Lightly spray or drizzle with olive oil and season with a generous pinch of salt and pepper.
  4. Place over direct heat on the grill for about 4 minutes. Flip and cook another 3-4 minutes.
  5. Remove from grill and serve hot with a ranch dressing on the side.

Limping Susan

The next several recipes are from Susan Cassidy's Aunt Christie, who lives in Fort Worth and who *loves* okra. Susan promises to make every single one of these recipes in an effort to learn to love okra as much as she loves Aunt Christie.


  • 4 thick strips bacon, diced
  • 1/2 pound okra, cut into 1/2-inch-thick coins
  • 1 cup long-grain rice
  • 1 T chopped fresh basil or 1.5 t dried
  • 2 cups beef stock
  • 1/8 t hot pepper sauce
  • salt and pepper


  1. Saute the diced bacon in a medium saucepan over medium heat until crisp.
  2. Stir in the okra; cook 1 minute. Stir in the rice, basil, stock, hot pepper sauce, and salt and pepper to taste. Heat to boiling; reduce the heat.
  3. Cook, covered, over medium-low heat until the rice is tender, about 25 minutes. Remove the cover and continue to cook until the mixture is fairly dry.

Serves 4 to 6.

Chicken, Ham, and Okra Gumbo

  • 1/4 cup plus 1 T vegetable oil
  • 1/4 cup all-purpose flour
  • 1 large chicken (3.5 - 4 pounds), cut into 12 pieces
  • salt and freshly ground black pepper
  • 4 T (1/2 stick) unsalted butter
  • 1 1/4 pound ham steak, cut into strips 1/4 inch wide and about 2 1/2 inches long
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 green pepper, seeded, chopped
  • 2 cups peeled, seeded, chopped tomatoes (about 3 medium)
  • 6 cups chicken stock
  • 1 T Worcestershire sauce
  • 1 bay leaf
  • 1/2 t chopped fresh thyme, or 1/4 t dried
  • 1/4 t dried oregano
  • 1/4 t ground allspice
  • 1/8 t ground coves
  • 3/4 pound okra, trimmed, cut into 1/2 inch coins (about 2 cups)
  • 2 scallion tops, chopped
  • 2 T chopped fres parsley
  • 3 cups hot steamed rice
  • file powder


  1. Whisk the 1/4 cup oil with the flour in a large heavy skillet (preferably cast iron), until smooth. Cook, stirring frequently, over medium-low heat until the roux turns a dark mahogany brown, about 1 hour. Do not allow it to burn. Set aside.
  2. Sprinkle the chicken with salt and pepper to taste.
  3. Heat 2 T of the butter with the remaining 1 T oil in a large heavy pot over medium heat. Saute the chicken pieces, about half at a time, until dark golden, 8 to 10 minutes per side. Transfer to a plate.
  4. Remove all but 1 T fat from the pot. Saute the ham strips over medium-high heat until lightly browned, about 4 minutes. Transfer them to the plate with the chicken, along with any juices.
  5. Melt the reminaning 2 T butter in the pot over medium-low heat. Add the onions; cook 3 minutes. Add the garlic, cook 1 minute. Add the celery, green pepper, and tomatoes. Cook 5 minutes. Stir in the roux; mix well. Add the chicken stock, Worcestershire sauce, bay leaf, thyme, oregano, allspice, and cloves. Heat to boiling and stir in the sauteed chicken and ham, including any accumulated juices. Return the gumbo to boiling; reduce the heat. Cook, covered, over medium-low heat for 1 hour. Add the okra and cook, uncovered, 30 minutes longer. Discard the bay leaf. Sprinkle with the scallion tops and parsley. Serve in shallow soup bowls, and pass the rice and file powder.

Serves 6.

Bamiya (Stewed Okra and Apricots)


  • 1 T unsalted butter
  • 1 medium onion, halved, sliced
  • 3/4 cup beef stock
  • 2 T tomato paste
  • juice of 1/2 lemon
  • 1/4 t ground allspice
  • 1/2 pound okra, stems lightly trimmed
  • 8 dried apricots, halved
  • salt and freshly ground pepper
  • chopped fresh parsley


  1. Melt butter in a medium saucepan over medium heat. Add the onion, saute until golden, about 4 minutes. Add the stock, tomato paste, lemon juice, and allspice. Mix thoroughly Stir in the okra. Arrange the apricots over the top.
  2. Heat to boiling; reduce the heat. Simmer, covered, over medium-low heat for 45 minutes. Add salt and pepper to taste, and sprinkle with chopped parsley. Serve over rice or barley.

Serves 4.

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