Cajun Stewed Okra Recipes

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CREOLE OKRA



Creole Okra image

A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.

Provided by SILVERMARIGOLD

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ large onion, chopped
2 cloves garlic, minced
½ green bell pepper, chopped
1 (16 ounce) can diced tomatoes in juice
⅜ teaspoon dried thyme
2 tablespoons chopped fresh parsley
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen cut okra

Steps:

  • Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
  • Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 14.2 g, Fat 7.2 g, Fiber 5.1 g, Protein 4 g, SaturatedFat 1 g, Sodium 184.5 mg, Sugar 8 g

STEWED OKRA



Stewed Okra image

I came up with this recipe one summer when I had lots of okra and tomatoes. Everyone really enjoyed it and said how delicious it was. Friends always ask me when I'm going to cook my tomato and okra dish. Sometimes I'll serve it over rice.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

3 cups chopped fresh tomatoes
1 cup sliced fresh or frozen okra
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon butter
1/2 teaspoon salt

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 216mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.

SLOW-COOKER CAJUN STEW



Slow-Cooker Cajun Stew image

It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the ingredients necessary to make this spicy seafood stew, push a button, and find a comforting meal ready at supper time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h15m

Number Of Ingredients 11

3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
1 red onion, sliced into wedges
2 garlic cloves, minced
2 celery stalks, coarsely chopped
1 red or green bell pepper, coarsely chopped
2 tablespoons all-purpose flour
1 (28-ounce) can diced tomatoes
1/4 teaspoon cayenne pepper
Coarse salt
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra (from an 8-ounce package), thawed

Steps:

  • In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

Nutrition Facts : Calories 225 g, Fat 11 g, Fiber 2 g, Protein 19 g, SaturatedFat 5 g

CAJUN OKRA STEW



Cajun Okra Stew image

Make and share this Cajun Okra Stew recipe from Food.com.

Provided by MichelleinHI

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

6 -7 large fresh tomatoes
1 (15 ounce) can lima beans
1 (15 ounce) can black-eyed peas
1 cup chopped fresh okra
1 onion, chopped
2 -3 garlic cloves, chopped
1 tablespoon cajun seasoning
salt & pepper
1 -2 teaspoon olive oil

Steps:

  • Heat olive oil in a large stew pot.
  • Add chopped onions and garlic and saute for 2-3 minutes.
  • Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
  • Bring to a boil, stir well.
  • Reduce heat and simmer on low 30 minutes, stirring occasionally.
  • If the stew gets too thick add water as needed.
  • Add chopped okra, stir well.
  • Simmer another 15 minutes.
  • Serve over rice.

GRILLED OKRA WITH CAJUN RéMOULADE



Grilled Okra With Cajun Rémoulade image

Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.

Provided by Steven Raichlen

Time 20m

Yield 6 servings

Number Of Ingredients 12

Vegetable oil, for the grill grates
1 pound okra (small pods are the most tender)
3 tablespoons melted butter or extra-virgin olive oil
Cajun or Creole seasoning or blackening spice mixture, for sprinkling
3/4 cup mayonnaise
3 tablespoons Creole or Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon pickle juice (optional)
1 teaspoon Tabasco or other Louisiana-style hot sauce, or to taste
1 teaspoon pimentón (smoked paprika)
1 teaspoon Cajun seasoning
1 tablespoon chopped fresh chives

Steps:

  • Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
  • Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
  • Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
  • Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
  • Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

STEWED CORN AND TOMATOES WITH OKRA



Stewed Corn and Tomatoes with Okra image

Categories     Onion     Tomato     Side     Sauté     Vegetarian     Corn     Bell Pepper     Summer     Okra     Jalapeño     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 scallions, chopped
1 fresh jalapeño, finely chopped, with seeds
1 large green bell pepper, coarsely chopped
3 tablespoons unsalted butter
1 pound tomatoes, coarsely chopped
3 cups corn (from 5 to 6 ears)
1/2 pound small fresh okra, trimmed, keeping stem end intact

Steps:

  • Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
  • Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

CAJUN CHICKEN WITH OKRA



Cajun Chicken with Okra image

Quick dinner of chicken and okra, Cajun-style.

Provided by Michellea Southern David

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Steps:

  • Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
  • Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g

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