Best 3 Jens Deep Fried Cajun Okra Recipes

Discover the art of creating the perfect "jens deep fried cajun okra" in this culinary exploration. As you embark on this journey, you'll unveil the secrets behind this tantalizing dish, from selecting the freshest okra to mastering the art of deep-frying. Prepare to indulge in a symphony of flavors as we guide you through the process of preparing this Southern delicacy. Whether you're a seasoned cook or just starting out in the kitchen, this guide will provide you with all the essential information and tips to create a delightful dish that will satisfy your taste buds and leave you craving more. Get ready to tantalize your palate with the delectable "jens deep fried cajun okra".

Here are our top 3 tried and tested recipes!

FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE

Fried Okra Cajun Style With Remoulade Sauce image

You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce recipe #87124

Provided by Rita1652

Categories Vegetable

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb okra, cut into 1/4 inch slice
1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 egg, lightly mixed
2 cups corn oil, more if needed
salt, for seasoning

Steps:

Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Serve with Remoulade Sauce recipe#87124.

Nutrition Facts : Calories 598.5, Fat 55.6, SaturatedFat 7.3, Cholesterol 26.4, Sodium 166.3, Carbohydrate 22.8, Fiber 2.8, Sugar 0.9, Protein 4.5

CAJUN FRIED OKRA WITH CREAMY CHILI SAUCE

Cajun Fried Okra With Creamy Chili Sauce image

I saw Paula Deen make this on her show the other day... I just had to try it for supper that night and it was wonderful... Me and my kids love fried okra and this recipe just made us love it that much more.... Hope you enjoy it...I didn't make the chili sauce that went with it.... But, I'm adding that on here as well....

Provided by gertc96

Categories Cajun

Time 25m

Yield 6-10 serving(s)

Number Of Ingredients 13

Ingredients

6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
1/4 teaspoon cajun spices
2 lbs fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon chili-garlic sauce
1/8 teaspoon ground red pepper
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

OKRA-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.
CHILI SAUCE-In a small bowl, combine all ingredients, stirring well. Cover and chill.
HOUSE SEASONING-Mix ingredients together and store in an airtight container for up to 6 months.

Nutrition Facts : Calories 2289.6, Fat 232.2, SaturatedFat 30.5, Cholesterol 11, Sodium 19297.2, Carbohydrate 54.1, Fiber 8.4, Sugar 6.5, Protein 8.8

B.J. DENNIS'S OKRA STIR-FRY WITH RICE

B.J. Dennis's Okra Stir-Fry With Rice image

Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin' Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.

Provided by Kim Severson

Categories dinner, weekday, grains and rice, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup cooking oil (coconut oil works well, but any neutral oil will do), plus more if needed
2 cups sliced fresh okra (1/2 pound), about 1/2-inch thick
1/2 cup finely chopped onions
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 to 3 fresh hot peppers, such as bird's eye or habanero, added to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked long-grain non-aromatic rice, such as Carolina Gold (about 3/4 cups uncooked; leftover rice is good)

Steps:

Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Choose fresh, young okra pods for the best flavor and texture.
Soak the okra in buttermilk for at least 30 minutes before frying. This will help to tenderize the okra and reduce the sliminess.
Use a seasoned cast iron skillet for frying the okra. This will help to create a crispy crust.
Fry the okra in small batches so that it doesn't overcrowd the skillet. This will help to ensure that the okra cooks evenly.
Season the okra with your favorite Cajun seasoning blend. You can find many different Cajun seasoning blends at the grocery store, or you can make your own.
Serve the okra hot with your favorite dipping sauce, such as ranch dressing or remoulade.

Conclusion:

Deep-fried Cajun okra is a delicious and easy-to-make appetizer or side dish. It's perfect for parties or potlucks, and it's also a great way to use up fresh okra from your garden. With its crispy crust and flavorful Cajun seasoning, this dish is sure to be a hit with everyone who tries it.