Eating on the Farm - Cast Iron Okra
I know okra can be polarizing, and I’m here to say that I’m at the far end of the “I really adore okra” side of the argument. I have always been captivated by pickled okra (particularly the Talk O’Texas brand I’ve eaten since childhood), I enjoy a good gumbo z'herbes (a nod to my wife, a Boudreaux, and her Louisiana heritage), and fried okra goes without saying (reminiscing on trips with my grandparents in Georgetown as a kid).
But I know that not everyone holds okra to such esteem, and I think textural taste is part of the issue for many. Like nopales, the potential for sliminess can be off-putting for many, and I get that. Folks avoiding deep fried food may skip the fried stuff, which again, I get. Here’s a recipe that, in my opinion, ameliorates both concerns, tastes great, and just may win folks over.
I typically do this in a cast iron skillet, though I won’t argue it can’t be done in other ways. There’s just something about a ripping hot cast iron and a pile of fresh, tender okra pods. Give it a shot.
Cast Iron Okra
Choose handful of tender okra. Don’t wash or cut.
Heat cast iron skillet (ideally) on medium-high with a little neutral oil (avocado, corn, canola).
Blister okra until slightly charred, flipping periodically, maybe 2 minutes.
Finish with some cajun seasoning (we prefer Tony Chachere’s) and serve nice and hot.
NOTE: Consider splashing a little lemon juice and Louisiana-style hot sauce upon serving. Serve with rice, red beans, gumbo z’herbes.
