For those of you who want to make jambalaya, gumbo, or other Cajun favorites, look for two-inch okra in your local farmers’ markets. Mid-to-late August is prime okra time here in the South, and you need to pick through the piles of fresh okra and get the smallest ones you can find.
Large okra can be tough and is only good for frying. But tiny baby okra will stew up beautifully! Two inches from stem to tip. They should also be firm, bright green, with no blemishes. And never, ever let okra touch water. To clean them, just wipe them clean with a dry paper towel and they will never be slimy. That’s my hot tip for delicious okra for a scorching August day!
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