Recipe courtesy of Paula Deen
Cajun Fried Okra
Total:
20 min
Active:
5 min
Yield:
6 to 10 servings
Level:
Intermediate
Total:
20 min
Active:
5 min
Yield:
6 to 10 servings
Level:
Intermediate

Ingredients

House Seasoning:
Creamy Chili Sauce:

Directions

2 teaspoons House Seasoning, recipe follows

Creamy Chili Sauce, recipe follows

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Creamy Chili Sauce:

In a small bowl, combine all ingredients, stirring well. Cover and chill.

Yield: 1 1/4 cups

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