21 Delicious Southern Okra Recipes Spicy and Savory

Southern cooking brings a warmth to the table that’s hard to resist, and okra is at the heart of many beloved dishes. Whether you’re craving something spicy to liven up your weeknight dinners or a savory comfort dish that feels like a hug, our roundup of 21 Delicious Southern Okra Recipes has got you covered. Dive in and discover your next favorite way to enjoy this versatile veggie!

Spicy Southern Fried Okra

Craving a taste of the South with a kick? Let me share my go-to recipe for Spicy Southern Fried Okra, a dish that’s as fun to make as it is to eat. I remember the first time I tried it at a roadside diner in Georgia; the crispy exterior and the tender, spicy interior had me hooked. Now, it’s a staple in my summer cooking repertoire.

Ingredients

• 1 pound fresh okra, sliced into 1/2-inch pieces
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 quart peanut oil, for frying

Instructions

1. In a large bowl, soak the sliced okra in buttermilk for 30 minutes to tenderize and add flavor.
2. In another bowl, whisk together cornmeal, flour, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper for the coating.
3. Heat peanut oil in a deep fryer or large, heavy-bottomed pot to 375°F, ensuring there’s enough oil to submerge the okra pieces.
4. Drain the okra from the buttermilk, shaking off excess, then dredge in the cornmeal mixture until fully coated.
5. Fry the okra in batches for 3-4 minutes, or until golden brown and crispy, avoiding overcrowding the fryer to maintain oil temperature.
6. Use a slotted spoon to transfer fried okra to a paper towel-lined plate to drain excess oil.
7. Serve immediately for the best texture and flavor.

For an extra kick, serve with a side of spicy remoulade sauce. The okra’s crispiness pairs wonderfully with the creamy sauce, making it a perfect appetizer or side dish. Fresh from the fryer, each bite delivers a satisfying crunch followed by the okra’s unique, slightly slimy texture that’s beloved in Southern cuisine.

Savory Okra and Tomatoes

Savory okra and tomatoes is a dish that reminds me of summer evenings at my grandma’s house, where the aroma of simmering vegetables would fill the air. It’s a simple yet flavorful combination that brings comfort and a touch of nostalgia to any table.

Ingredients

• 1 lb fresh okra, stems removed and sliced into 1/2-inch pieces
• 2 cups ripe tomatoes, diced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
4. Add the sliced okra to the skillet, spreading it out in an even layer. Cook for 5 minutes, stirring occasionally, until the okra starts to soften.
5. Sprinkle the smoked paprika and ground cumin over the okra, stirring to coat evenly.
6. Add the diced tomatoes to the skillet, mixing well with the okra and spices. Reduce the heat to low and simmer for 15 minutes, until the tomatoes break down and the okra is tender.
7. Season with salt and freshly ground black pepper to taste, then stir in the chopped cilantro just before serving.

A harmonious blend of textures and flavors, this dish pairs beautifully with steamed rice or crusty bread to soak up the rich tomato sauce. The okra’s slight crunch against the velvety tomatoes creates a delightful contrast that’s both satisfying and light.

Southern Style Stewed Okra

Nothing brings back memories of my grandmother’s kitchen quite like the sight of Southern Style Stewed Okra simmering on the stove. It’s a dish that’s as comforting as it is flavorful, and today, I’m sharing my take on this classic, with a few personal twists that I’ve picked up over the years.

Ingredients

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes, with juices
• 1 cup chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to taste

Instructions

1. Heat the clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Add the sliced okra to the skillet, stirring to coat with the butter and onion mixture, and cook for 5 minutes to reduce the okra’s natural sliminess.
5. Pour in the diced tomatoes with their juices and the chicken stock, bringing the mixture to a gentle simmer.
6. Season with smoked paprika, cayenne pepper, and salt, then reduce the heat to low and cover, simmering for 20 minutes, or until the okra is tender.
7. For a thicker stew, remove the lid during the last 5 minutes of cooking to allow some of the liquid to evaporate.

My version of Southern Style Stewed Okra turns out perfectly tender with just the right amount of spice. Serve it over a bed of creamy stone-ground grits for a truly Southern experience that’s sure to warm the soul.

Crispy Baked Okra Fries

Venturing into the world of healthy snacks, I stumbled upon a game-changer for my snack time routine—Crispy Baked Okra Fries. It all started when I had an abundance of okra from my garden and a craving for something crunchy yet guilt-free. This recipe is my go-to when I want to impress guests with something unexpectedly delicious or when I need a quick, satisfying snack.

Ingredients

• 1 pound fresh okra, sliced into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1/2 cup fine cornmeal
• 1/4 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sliced okra with extra-virgin olive oil until evenly coated.
3. In a separate bowl, whisk together fine cornmeal, grated Parmesan cheese, smoked paprika, garlic powder, sea salt, and freshly ground black pepper.
4. Add the seasoned cornmeal mixture to the okra, tossing until each piece is thoroughly coated.
5. Spread the okra in a single layer on the prepared baking sheet, ensuring pieces do not touch for maximum crispiness.
6. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
7. Remove from the oven and let cool for 5 minutes on the baking sheet to crisp up further.

How these fries transform the humble okra into a crispy, flavorful snack is nothing short of magic. The smoky paprika and garlic powder add depth, while the Parmesan brings a savory umami kick. Serve them with a side of spicy aioli or ranch dressing for dipping, and watch them disappear before your eyes.

Okra and Corn Maque Choux

Having grown up in the South, I’ve always had a soft spot for dishes that bring a little comfort and a lot of flavor to the table. Okra and Corn Maque Choux is one of those recipes that feels like home, with its vibrant colors and hearty texture. It’s a dish that tells a story of summer harvests and shared meals, and today, I’m excited to share my take on it with you.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 1 cup diced green bell pepper
• 2 cups fresh okra, sliced into 1/2-inch pieces
• 2 cups fresh corn kernels
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 cup heavy cream
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced yellow onion and green bell pepper, sautéing until translucent, approximately 5 minutes.
3. Stir in sliced okra and corn kernels, cooking until the okra is tender and the corn is slightly charred, about 8 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Sprinkle smoked paprika and cayenne pepper over the vegetables, stirring to coat evenly.
5. Pour in heavy cream, reducing the heat to low. Simmer until the cream has thickened slightly, about 5 minutes. Tip: The cream should coat the back of a spoon when ready.
6. Season with salt to taste, then remove from heat. Tip: Let the dish sit for 5 minutes before serving to allow flavors to meld.

Every bite of this Okra and Corn Maque Choux offers a creamy texture with a smoky undertone, thanks to the paprika. Serve it alongside grilled chicken or as a standalone dish with crusty bread to soak up the delicious sauce.

Southern Gumbo with Okra

Kicking off our culinary journey today, I’m thrilled to share a dish that’s close to my heart—Southern Gumbo with Okra. There’s something magical about the way the flavors meld together in this dish, and I still remember the first time I tried it at a small diner in Louisiana. The warmth and complexity of the gumbo, paired with the unique texture of okra, made it an unforgettable experience.

Ingredients

• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 6 cups chicken stock
• 1 lb fresh okra, sliced into 1/2-inch rounds
• 1/2 cup fresh parsley, finely chopped
• Salt, to taste

Instructions

1. In a large Dutch oven over medium heat, melt the clarified butter. Tip: Clarified butter has a higher smoke point, making it ideal for roux.
2. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color. Tip: The key to a perfect roux is patience and constant stirring to prevent burning.
3. Add the onion, bell pepper, celery, and garlic to the roux, cooking for 5 minutes until softened.
4. Stir in the andouille sausage and chicken thighs, cooking for another 5 minutes until the chicken is lightly browned.
5. Season with smoked paprika, cayenne pepper, thyme, and oregano, stirring to coat the meat and vegetables evenly.
6. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to low and simmer for 45 minutes.
7. Add the okra and simmer for an additional 15 minutes until the okra is tender. Tip: Adding okra towards the end preserves its texture and thickening properties.
8. Stir in the fresh parsley and adjust salt to taste.

Zesty and rich, this Southern Gumbo with Okra boasts a velvety texture with a spicy kick that’s balanced by the freshness of parsley. Serve it over a bed of steamed white rice or with a side of crusty bread to soak up every last drop of its flavorful broth.

Pickled Okra Southern Style

Southern summers bring back memories of my grandma’s kitchen, where the tangy scent of pickling spices filled the air. Today, I’m sharing her beloved Pickled Okra Southern Style, a crunchy, vinegary delight that’s perfect for snacking or gifting.

Ingredients

• 1 pound fresh okra, stems trimmed to 1/4 inch
• 2 cups distilled white vinegar (5% acidity)
• 2 cups filtered water
• 2 tablespoons pickling salt
• 4 garlic cloves, thinly sliced
• 2 teaspoons dill seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon red pepper flakes
• 4 pint-sized mason jars with lids, sterilized

Instructions

1. In a large saucepan, combine vinegar, water, and pickling salt. Bring to a boil over high heat, stirring until salt dissolves completely.
2. Divide garlic slices, dill seeds, coriander seeds, and red pepper flakes evenly among the sterilized mason jars.
3. Pack okra tightly into each jar, standing them upright to maximize space and ensure even pickling.
4. Carefully pour the boiling brine over the okra, leaving 1/2 inch headspace at the top of each jar.
5. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Seal tightly with lids.
6. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool at room temperature for 24 hours.
7. Store the pickled okra in a cool, dark place for at least 2 weeks before opening to allow flavors to meld.

Dive into the crisp, tangy goodness of these pickled okra pods, perfect for adding a Southern twist to your charcuterie board or enjoying straight from the jar. Their vibrant green hue and spicy kick make them a standout at any gathering.

Okra and Shrimp Creole

Many evenings, I find myself craving something that’s both comforting and a bit adventurous, which is how I stumbled upon this Okra and Shrimp Creole recipe. It’s a dish that brings together the heartiness of okra with the delicate sweetness of shrimp, all simmered in a rich, spicy tomato sauce that’s bursting with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup okra, sliced into 1/2-inch pieces
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken stock
• 1 tbsp Creole seasoning
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt, to taste

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onion, bell pepper, and celery to the skillet, sautéing until the vegetables are softened, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the okra to the skillet, cooking until it begins to soften, about 3 minutes.
5. Pour in the diced tomatoes and chicken stock, stirring to combine.
6. Season the mixture with Creole seasoning, cayenne pepper, thyme, oregano, and bay leaf. Bring to a simmer.
7. Reduce the heat to low and let the sauce simmer for 15 minutes, allowing the flavors to meld.
8. Add the shrimp to the skillet, cooking until they are pink and opaque, about 3 minutes per side.
9. Remove the bay leaf and adjust the seasoning with salt if necessary.

Remember, the key to this dish is the balance of spices and the freshness of the shrimp. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the delicious sauce. The okra adds a lovely texture, while the shrimp brings a sweet contrast to the spicy, tangy sauce.

Southern Okra and Sausage Skillet

Every time I think about comfort food, my mind wanders back to the hearty, flavorful dishes of the South. There’s something incredibly satisfying about combining fresh okra with savory sausage in a skillet—it’s a dish that feels like home. I remember my grandmother adding a pinch of this and that, making it uniquely hers, and today, I’m sharing my version with you.

Ingredients

• 1 tablespoon clarified butter
• 1 cup andouille sausage, sliced into 1/2-inch rounds
• 2 cups fresh okra, sliced into 1/2-inch pieces
• 1/2 cup yellow onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup chicken stock
• Salt, to taste

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
2. Add andouille sausage slices, cooking until browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. In the same skillet, add okra, onion, and red bell pepper. Sauté until vegetables are tender and okra is slightly caramelized, about 8 minutes.
4. Stir in minced garlic, smoked paprika, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Return the sausage to the skillet, pouring in chicken stock. Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes, allowing flavors to meld.
6. Season with salt to taste, then remove from heat. Let stand covered for 5 minutes before serving.

Unbelievably, this dish balances the smokiness of the sausage with the slight crunch of okra, creating a texture that’s simply irresistible. Serve it over a bed of creamy grits for a true Southern experience, or alongside a crisp green salad to lighten the meal.

Fried Okra with Buttermilk Dip

Unbelievably crispy on the outside yet tender on the inside, this Fried Okra with Buttermilk Dip is a Southern classic that never fails to delight. I remember the first time I tried it at a roadside diner in Georgia; the golden crunch and the tangy dip were a match made in heaven. Now, it’s a staple in my summer cooking repertoire, perfect for those lazy afternoons when only something fried will do.

Ingredients

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• 1/2 cup sour cream
• 2 tbsp fresh chives, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. In a medium bowl, soak the sliced okra in buttermilk for 30 minutes, ensuring each piece is fully submerged for maximum tenderness.
2. In a separate bowl, whisk together cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dredging mixture.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F over medium-high heat, using a thermometer to ensure accuracy for the perfect fry.
4. Remove okra from buttermilk, allowing excess to drip off, then dredge each piece in the cornmeal mixture, pressing gently to adhere the coating.
5. Fry the okra in batches for 3-4 minutes or until golden brown and crispy, avoiding overcrowding to maintain oil temperature.
6. Transfer fried okra to a wire rack set over a baking sheet to drain, sprinkling lightly with salt while still hot for extra flavor.
7. For the buttermilk dip, combine sour cream, chives, lemon juice, and salt in a small bowl, stirring until smooth and well incorporated.

The contrast between the crunchy exterior and the soft, juicy okra inside is simply irresistible. Serve this dish with the buttermilk dip on the side for dipping, or get creative by sprinkling extra chives on top for a pop of color and freshness.

Okra and Bacon Saute

Every time I stumble upon fresh okra at the farmers’ market, I’m reminded of my grandmother’s kitchen, where this humble vegetable was transformed into something magical. Today, I’m sharing my twist on a classic—Okra and Bacon Saute—a dish that’s as comforting as it is flavorful, perfect for those evenings when you crave something hearty yet simple.

Ingredients

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 4 oz thick-cut bacon, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to taste

Instructions

1. Heat a large skillet over medium heat and add the diced bacon. Cook until the bacon is crispy and the fat has rendered, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
2. Add the clarified butter to the skillet with the bacon fat. Once melted, add the diced onion and cook until translucent, about 3 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the sliced okra to the skillet, stirring to coat it in the fat. Sprinkle with smoked paprika, cayenne pepper, and a pinch of salt. Cook, stirring occasionally, until the okra is tender and slightly caramelized, about 10 minutes.
5. Return the crispy bacon to the skillet and toss everything together. Cook for an additional 2 minutes to let the flavors meld.

Now, this Okra and Bacon Saute is a symphony of textures—crispy bacon, tender okra, and a hint of spice that ties it all together. Serve it over a bed of creamy polenta or alongside a simple grilled chicken for a meal that’s sure to impress.

Southern Okra Soup

There’s something undeniably comforting about a bowl of Southern Okra Soup, especially on a day when the humidity clings to your skin like a second layer. I remember my grandmother standing over her cast-iron pot, the okra’s earthy aroma mingling with the tang of tomatoes, a memory that inspired me to perfect this recipe.

Ingredients

• 1 tablespoon clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound fresh okra, sliced into 1/2-inch pieces
• 2 cups ripe tomatoes, peeled and crushed
• 4 cups chicken stock, preferably homemade
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cooked and shredded pasture-raised chicken
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the sliced okra to the pot and cook for 10 minutes, stirring frequently, until the okra begins to soften and its sticky texture reduces.
5. Pour in the crushed tomatoes and chicken stock, then bring the mixture to a gentle boil.
6. Reduce the heat to low and stir in the smoked paprika, cayenne pepper, sea salt, and black pepper.
7. Simmer the soup uncovered for 25 minutes, allowing the flavors to meld and the okra to become tender.
8. Add the shredded chicken and fresh thyme leaves, then cook for an additional 5 minutes to warm the chicken through.

Rich with the smokiness of paprika and the gentle heat of cayenne, this soup boasts a velvety texture that’s both hearty and comforting. Serve it with a side of crusty cornbread for dipping, and watch as the flavors transport you straight to the heart of the South.

Grilled Okra with Spicy Aioli

Kind of like a hidden gem in the vegetable world, okra has this incredible ability to transform into something utterly delicious when grilled. I remember the first time I tried grilled okra; it was at a backyard BBQ, and the smoky flavor paired with a spicy aioli blew my mind. Now, it’s a staple in my summer cooking repertoire.

Ingredients

• 1 pound fresh okra, stems trimmed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, toss the okra with olive oil, salt, and black pepper until evenly coated.
3. Place the okra on the grill in a single layer. Grill for 3-4 minutes per side, or until char marks appear and the okra is tender.
4. While the okra grills, whisk together mayonnaise, lemon juice, minced garlic, smoked paprika, and cayenne pepper in a small bowl to create the spicy aioli.
5. Transfer the grilled okra to a serving platter. Drizzle with the spicy aioli or serve it on the side for dipping.

Zesty and smoky, this grilled okra with spicy aioli is a game-changer. The okra’s natural sliminess gives way to a delightful crispness when grilled, while the aioli adds a creamy, spicy kick. Try serving it alongside grilled meats or as part of a vibrant vegetable platter for your next gathering.

Okra and Chicken Jambalaya

Growing up in the South, I’ve always had a soft spot for dishes that pack a punch of flavor and a whole lot of heart. This Okra and Chicken Jambalaya is no exception, a dish that reminds me of family gatherings and the unmistakable aroma of spices filling the kitchen. It’s a one-pot wonder that’s as nourishing as it is delicious, perfect for those evenings when you crave something hearty yet straightforward.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup andouille sausage, sliced into 1/4-inch rounds
• 1 cup okra, sliced into 1/2-inch pieces
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1/2 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 cup celery, finely diced
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt, to season

Instructions

1. Heat clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add chicken thighs and andouille sausage, searing until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add onion, green bell pepper, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
4. Stir in smoked paprika, cayenne pepper, dried thyme, and bay leaf, cooking until fragrant, about 1 minute.
5. Return chicken and sausage to the pot, adding okra, rice, and chicken stock. Bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Avoid stirring to prevent the rice from becoming mushy.
7. Remove from heat, let stand covered for 5 minutes, then fluff with a fork before serving.

Rich in flavor and with a texture that’s perfectly balanced between creamy and al dente, this jambalaya is a testament to the magic of Southern cooking. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick, making each bite a celebration of taste and tradition.

Southern Okra Cornbread

Oh, the joy of discovering a recipe that feels like a warm hug from the South! Southern Okra Cornbread is one of those dishes that brings back memories of family gatherings and the irresistible aroma of cornbread baking in the oven. Let me share how I make this comforting classic with a twist that’ll have everyone asking for seconds.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup buttermilk, room temperature
• 1 cup fresh okra, finely diced
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup scallions, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a 9-inch cast-iron skillet with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, baking powder, and sea salt until well combined.
3. Create a well in the center of the dry ingredients and pour in the melted butter, beaten eggs, and buttermilk. Stir until just combined; avoid overmixing to ensure a tender crumb.
4. Gently fold in the diced okra, grated cheddar cheese, and scallions until evenly distributed throughout the batter.
5. Pour the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool in the skillet for 10 minutes before slicing to let the flavors meld beautifully.

Golden and crisp on the outside with a moist, fluffy interior, this Southern Okra Cornbread is a delightful play of textures and flavors. Serve it warm with a dollop of honey butter or alongside a bowl of spicy chili for a meal that’s sure to comfort and satisfy.

Okra and Beef Stir Fry

Perfect for those busy weeknights when you’re craving something hearty yet healthy, this Okra and Beef Stir Fry has become a staple in my kitchen. It’s a dish that reminds me of my grandmother’s cooking, with its vibrant colors and bold flavors, yet it’s quick enough to whip up after a long day.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced against the grain
• 2 cups fresh okra, sliced into 1/2-inch pieces
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 1 tbsp coconut sugar
• 1/2 tsp red pepper flakes
• 2 tbsp avocado oil
• 1/2 cup beef stock, homemade preferred

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced beef sirloin to the skillet, searing for 3 minutes on each side until a golden crust forms. Remove and set aside.
3. In the same skillet, melt clarified butter over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
4. Introduce the sliced okra to the skillet, stirring occasionally for 5 minutes until the okra begins to soften and the edges crisp slightly.
5. Whisk together soy sauce, coconut sugar, and red pepper flakes in a small bowl, then pour over the okra, stirring to coat evenly.
6. Return the seared beef to the skillet, adding beef stock. Bring to a simmer, then reduce heat to low, covering for 10 minutes to allow flavors to meld.
7. Uncover and increase heat to medium-high, cooking for an additional 2 minutes to reduce the sauce slightly.

Amazingly, the okra retains a slight crunch, offering a delightful contrast to the tender beef. The sauce, rich with umami and a hint of sweetness, clings beautifully to each piece. Serve this stir fry over a bed of jasmine rice or alongside a crisp, green salad for a complete meal.

Southern Style Okra Pancakes

Afternoon cravings hit differently, especially when I’m reminiscing about my grandma’s kitchen. That’s when I whip up these Southern Style Okra Pancakes, a crispy, golden delight that brings back memories of summer afternoons and family gatherings.

Ingredients

• 1 cup fresh okra, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten
• 1/2 cup buttermilk
• 2 tbsp clarified butter
• 1/2 cup sharp cheddar cheese, grated
• 1 small onion, finely diced

Instructions

1. In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper.
2. Add the lightly beaten pasture-raised egg and buttermilk to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough pancakes.
3. Gently fold in the finely chopped okra, grated sharp cheddar cheese, and finely diced onion into the batter.
4. Heat the clarified butter in a skillet over medium heat (350°F) until shimmering.
5. Pour 1/4 cup of batter for each pancake into the skillet, flattening slightly with the back of a spoon. Tip: Ensure the skillet is properly heated to achieve a crispy exterior.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip the pancakes too early; wait until bubbles form on the surface.
7. Transfer the cooked pancakes to a wire rack to prevent sogginess.

Mouthwatering and crisp, these okra pancakes offer a delightful contrast of textures with their crispy edges and tender centers. Serve them with a dollop of spicy remoulade or alongside a fresh garden salad for a light, satisfying meal.

Okra and Potato Curry

Craving something hearty yet healthy for dinner tonight? I found myself staring at a bunch of fresh okra and some potatoes in my pantry, and the idea of a comforting Okra and Potato Curry just clicked. It’s a dish that reminds me of my grandmother’s kitchen, where spices and love were always in abundance.

Ingredients

• 1 tablespoon clarified butter (ghee)
• 1 cup diced yellow onion
• 2 teaspoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup chopped tomatoes
• 2 cups okra, trimmed and sliced into 1/2-inch pieces
• 2 cups diced Yukon Gold potatoes
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices with the onion mixture for 30 seconds to release their aromas.
5. Add the chopped tomatoes and cook until they begin to break down, about 3 minutes, stirring occasionally.
6. Incorporate the okra and potatoes, stirring to coat them evenly with the spice mixture.
7. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
8. Reduce the heat to low and stir in the coconut milk and kosher salt. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.
9. Garnish with chopped fresh cilantro before serving.

Unbelievably, this curry strikes the perfect balance between the earthiness of okra and the creaminess of potatoes, with a hint of spice that warms you from the inside out. Serve it over a bed of steamed basmati rice or with warm naan bread for a complete meal that’s sure to impress.

Southern Okra and Rice Casserole

Southern Okra and Rice Casserole

Somehow, the combination of okra and rice in a casserole brings back memories of my grandmother’s kitchen, where the scent of spices and the sound of sizzling vegetables were the backdrop to many family gatherings. This dish is a testament to the comfort and simplicity of Southern cooking, with a twist that makes it uniquely mine.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 2 cups fresh okra, sliced into 1/2-inch pieces
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup clarified butter
• 2 cups chicken stock, homemade preferred
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the onion until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the sliced okra, smoked paprika, cayenne pepper, sea salt, and black pepper, cooking for 5 minutes until the okra begins to soften.
5. Add the rinsed rice to the skillet, stirring to coat the grains with the butter and spices.
6. Pour in the chicken stock, bring to a simmer, then transfer the mixture to the prepared baking dish.
7. Cover tightly with aluminum foil and bake for 25 minutes.
8. Remove the foil, sprinkle the grated cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes until the cheese is bubbly and slightly golden.
9. Let the casserole rest for 5 minutes before serving to allow the rice to absorb any remaining liquid.

Only when you take that first bite do you truly appreciate the creamy texture of the rice against the slight crunch of the okra, with the smoky spices and sharp cheese tying it all together. Serve it alongside a crisp green salad or as a hearty standalone dish for a satisfying meal.

Okra and Tomato Salad

Kind of like a summer love story, this Okra and Tomato Salad brings together the crisp, verdant charm of okra with the juicy, sun-ripened allure of tomatoes. I stumbled upon this combination during a lazy afternoon in my grandmother’s garden, where the okra plants stood tall and the tomatoes blushed red under the sun. It’s a dish that sings of simplicity and the joy of fresh produce.

Ingredients

• 1 pound fresh okra, stems trimmed and sliced into 1/2-inch pieces
• 2 cups heirloom cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh basil

Instructions

1. Bring a medium pot of salted water to a boil over high heat. Add the okra and blanch for 2 minutes, just until bright green and slightly tender.
2. Immediately transfer the blanched okra to a bowl of ice water to halt the cooking process, preserving its crisp texture. Drain well after 1 minute.
3. In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, smoked paprika, sea salt, and black pepper until emulsified.
4. Add the blanched okra, halved cherry tomatoes, and finely chopped red onion to the bowl with the dressing. Gently toss to coat all ingredients evenly.
5. Let the salad marinate at room temperature for 15 minutes, allowing the flavors to meld together beautifully.
6. Sprinkle the chopped fresh basil over the salad just before serving for a burst of color and aroma.

Delightfully crisp okra meets the sweet acidity of tomatoes in this salad, creating a harmony of textures and flavors that’s both refreshing and satisfying. Serve it alongside grilled fish or as a standalone dish with crusty bread to soak up the vibrant dressing. The smokiness from the paprika adds a depth that makes this salad anything but ordinary.

Southern Fried Okra Po’ Boy

There’s something undeniably comforting about biting into a crispy, golden piece of fried okra, especially when it’s nestled inside a soft, pillowy Po’ Boy roll. I remember the first time I tried this Southern classic at a tiny roadside stand in Louisiana; the crunch of the okra paired with the creamy remoulade was a revelation. Now, I make it at home whenever I need a taste of that Southern hospitality.

Ingredients

• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 lb fresh okra, sliced into 1/2-inch pieces
• 1 cup vegetable oil, for frying
• 4 soft Po’ Boy rolls
• 1/2 cup remoulade sauce
• 1 cup shredded iceberg lettuce
• 1 large tomato, sliced

Instructions

1. In a large bowl, combine the buttermilk with the sliced okra, ensuring each piece is well-coated. Let it marinate for at least 30 minutes to tenderize the okra.
2. In another bowl, whisk together the cornmeal, flour, smoked paprika, cayenne pepper, garlic powder, and onion powder for the breading mixture.
3. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
4. Drain the okra from the buttermilk, then dredge each piece in the breading mixture, shaking off any excess.
5. Fry the okra in batches to avoid overcrowding, about 3-4 minutes per batch, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
6. To assemble, spread remoulade sauce on each Po’ Boy roll, then layer with shredded lettuce, tomato slices, and a generous amount of fried okra.

Delightfully crunchy on the outside with a tender bite inside, this Southern Fried Okra Po’ Boy is a textural dream. Serve it with an extra side of remoulade for dipping, or add a sprinkle of hot sauce for those who like it spicy.

Conclusion

From spicy gumbo to savory fried okra, this roundup offers a taste of Southern comfort that’s sure to delight. Whether you’re a seasoned chef or new to the kitchen, these 21 okra recipes promise delicious results. We’d love to hear which dishes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow foodies to enjoy.