You might want to double or triple this crowd-pleasing Cajun baked okra recipe! Tasty as a stand alone appetizer or snack, this okra is also a great side dish. Add it to soups or veggies for a boost in flavor. It would be a perfect addition to any southern or Cajun meal. You need it for Mardi Gras!
When buying fresh okra, look for a good bright green color without blemishes (or with a minimal of blemishes). Try to buy okra that is under 5 inches long to avoid tough skin. Fresh okra keeps for only a day or two, so try to buy it as close to using time as you can.
Back in the old days, when I would eat an occasional high fat binge (and animal fat), I’d go to a favorite restaurant and order a big plate of fried okra and a side of white gravy. You southerners know what I’m talking about. That combination is basically heaven on a dinner table. I’ve given up breading and fried foods, and I only eat gravy that is vegan. But, no one should give up okra! Now I can have my okra and eat it, too.
At first glance, the recipe may seem like it makes more than four servings. But once you and your guests start popping these tasty morsels into your mouths, they will fly off the table. The recipe will yield about four cups of baked okra and, in my house, that’s four servings. If you plan to serve this for a party or gathering, you can double or triple it, using two baking sheets.
If you have any leftover baked okra, or just want to bake extra, this is delicious added to soups or to other vegetable dishes. It adds spice and flavor and a little bit of Cajun attitude.
Recipe was adapted from Cooktoria.
Baked okra would be a great side with Jambalaya Soup, Hoppin’ John, or Dirty Rice.