Recipes with okra
139 recipes
Amazingly Delicious Gumbo
Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.
Gumbo Soup (Low Cal)
Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.
Classic Chicken Gumbo
Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.
Grandmother's Southern Fried Okra
Southern fried okra with green tomatoes, jalapeno, and cornmeal crust. Pan-fried as one big cake then flipped, giving you golden crunchy edges with tender vegetables inside.
Purloo
Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.
Amazing Seafood Gumbo
Louisiana seafood gumbo with shrimp, oysters, crab, smothered okra, and a deep-brown roux. Cajun-style one-pot bayou supper served over rice.
Lemon Macerated Okra & Olives
Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.
Shrimp & Okra Soup
Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.
Okra & Chickpea Tagine
Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.
West African Lemony Chicken-Okra Soup
Bright, tangy West African chicken-okra soup with lemon, tomatoes, turmeric, and rice simmered in one pot. A warming, nourishing bowl ready in about an hour.
Tavern Brunswick Stew
A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.
Frank's Place New Orleans Gumbo
New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.
Okra & Tomatoes Over Grits
Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.
Game Lover's Brunswick Stew
Rabbit, squirrel and venison are featured in this game lovers stew.
Easy Burgoo
Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.
Oxtail & Potato Stew in Tomato Sauce
Southern-style oxtail and potato stew in a thick tomato base loaded with corn, carrots, and celery. Optional macaroni or okra stretch the pot further, served with cornbread or saltines.
Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.
Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.
Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.
Southern fried okra with green tomatoes, jalapeno, and cornmeal crust. Pan-fried as one big cake then flipped, giving you golden crunchy edges with tender vegetables inside.
Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.
Louisiana seafood gumbo with shrimp, oysters, crab, smothered okra, and a deep-brown roux. Cajun-style one-pot bayou supper served over rice.
Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.
Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.
Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.
Bright, tangy West African chicken-okra soup with lemon, tomatoes, turmeric, and rice simmered in one pot. A warming, nourishing bowl ready in about an hour.
A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.
New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.
Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.
Rabbit, squirrel and venison are featured in this game lovers stew.
Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.
Southern-style oxtail and potato stew in a thick tomato base loaded with corn, carrots, and celery. Optional macaroni or okra stretch the pot further, served with cornbread or saltines.
