First, let me start out by saying how much I love OKRA!!!!
Yes, I love OKRA!!!! Not the slimy okra you’re used to eating, but the perfectly cooked, slime-free okra I grew up eating.
That’s why if you follow my ways of cooking Okra, you too could create the ultimate delicious Fried Okra and Corn shown here in these here pictures folks!
Yes, just imagine life free of slimy okra that make folks think they’re eating wet glue.
Hey, I know what wet glue taste like I was also once a kid!
Just kidding so don’t send me hate mail, but I really did try wet glue in elementary school.
I am also a crafter so I accidentally tasted wet glue as an adult!
That’s my wet glue story and I am sticking to it!
Back to my okra dish!
I got a little sidetracked with the wet glue and slime people!
Slimy okra has been known to turn folks off to ever trying okra again and today I am here to show you that okra is your slime-free friend!
The slime-free okra process is real simple.
We’re going to fry the slime out the okra! Yep, fry the okra until the slime leaves our life folks.
And when that slime leaves, it ain’t ever coming back!
I always make smothered okra without corn until I was enlightened by my cousin!
My cousin Larry made this loaded with sweet corn and posted it on Facebook!
I immediately told him I was stealing that idea.
Imagine, spicy, perfectly seasoned okra, nicely browned sausage, plenty of chicken in a hot tomato based sauce.
Now throw in sweet corn and this is food heaven people!
Now my cousin added shrimp to his dish but y’all already know my daughter is allergic to seafood.
So I omitted the shrimp in the final dish.
If you want shrimp, add about a pound of peeled and deveined shrimp the last 15 minutes of cooking.
Serve this baby over hot rice and a slice of hot buttered cornbread can’t hurt ya’ as well!
Fried Okra and Corn
Prep Time: 10 minutes
Cook Time: 50 hours
Total Time: 1 hour
Servings: 4-6
Ingredients:
3 lbs chicken thighs, boneless, skinless
5 cups okra, sliced
3 cups corn
3 cups tomatoes, diced
1 cup tomato sauce
1 cup chicken broth
1 stalk celery, diced
1 bell pepper, diced
1 onion, diced
1 jalapeno, diced
2 cloves garlic, minced
2 tablespoons creole seasonings
1 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon vinegar
1/2 cup flour
extra virgin olive oil
hot cooked rice
Directions:
Rinse okra and slice into 1/4 inch chunks, may use frozen sliced okra. In a large pan heat about 4 tablespoons of olive oil over medium high heat.
Add okra and cook for about 15 minutes to remove slime, stirring occasionally.
Add vinegar to pan and cook 10 minutes more.
Drain okra and oil to remove the grease, transfer okra to a bowl.
Mix seasoning blend and set aside.
Rinse chicken and pat dry. Season with 1 tablespoon of olive oil and 2 tablespoons of seasoning blend, mix well.
Season flour with about 1 teaspoon of seasoning blend. Coat chicken in flour lightly, shaking off excess flour.
In a large pan, add about 3 tablespoon of olive oil over medium heat. Add chicken and brown for about 5 minutes per side. Transfer chicken to a bowl.
Repeat with sausage, cook sausage for about 2 minutes per side, transfer to a bowl.
Add celery, bell pepper, onion, and jalapeno to pan and saute for about 5 minutes, add garlic and cook 1 minute more, add tomatoes, sauce, and broth and remaining seasonings to saute veggies and cook for about 3 minutes, scraping bits from bottom of pan.
Add chicken and sausage mixture to pot, mix well.
Cook over medium heat for about 30 minutes.
Add okra and corn to pot and cook 20 minutes more.
Serve over hot rice.
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