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This recipe is the bomb!! So delicious and healthy too.
Really fantastic — so pleased to have found this. I grew up in the south and love okra, but have always fried it or used it in stews. This pilaf is terrific.
EXCELLENT! So glad I found this recipe. I was looking for something new to do with okra and decided to try this. I absolutely loved it!! Thank you for sharing.
Made tonight…SO yummy! Thanks for a great new addition to my recipes!
I am from Charleston. We do call this dish okra pilaf. (Pronounced–pearl-o). I love that you referenced Limpin’ Susan. As I did not read all of the comments, I hope that I am not being redundant. The name Limpin’ Susan is a play on words to echo “Hoppin’ John,” a bean/rice pilaf that we traditionally eat on New Years Day.
Limpin’ Susan has tomatoes-very good-but Okra Pilaf is the best!
I usually fry up a whole package of bacon! Serve with corn on the cob and cornbread!
Is this a hot dish or cold?
GREAT & simple recipe! I substituted brown rice which took more liquid and time to become tender but this dish was delicious!!
I live in SC, but my family doesn’t cook much okra past pairing it with tomatoes. My husband won’t touch it unless it’s fried, but I have to try this! It looks fab!
The most southern dishes we make are on New Year’s when you have to eat collard greens (as a wish for prosperity/money) and Hoppin’ John (black-eye peas and rice–for good luck).
I have been looking for fresh okra and finally had to settle for less than perfect, but it turned out so well. I like to use brown basmati rice, so I probably altered the recipe from the original, but it still tasted wonderful.
I am from the low country. My grandma made okra Perlo no peppers add sausage. One of my favorite ways to eat okra.
Hi y’all! ;) Had to do it. I’m from upstate SC. Here it’s called a gumbo if you have a rice and okra mixture. I’m sure there are still some old folk who do call it the older names, but I personally have never heard it in 48 years. This recipe is very good and authentic to a gumbo lover! I keep a jar of bacon grease for cookin’ on my stove. Those who call fried okra ‘slimy’ have never had okra fried proper! My hubby is from OH and liked okra, but wanted it crispier than the frozen breaded kind. I told him I was gonna’ fry some for him and he was shocked when he saw whole okra pods! He said he never tasted fried okra like this. Keys… Small pods! VERY important. You want them to be mature, but not old or they are tough, too much woody fibers in the flesh. Next, slightly freeze ( NOT frozen solid!) the clean DRY okra so you can slice it about a 1/4 inch thick at best. Easier to slice when done this way. Premix 1C flour and 1C corn meal (yellow) with about 2 palms of salt and 1-3 pepper depending on how much heat you want. Nothing else needed I promise) in a Zip Lock or paper bag. Wet the tip of your finger and taste the mixture. It should be salty and peppery. If to much salt or pepper add a little more flour. Add sliced okra to the flour and shake it GOOD! Roll the plastic bag for about 10 minutes. This keeps the pieces from sticking together as much. Fry single layer in shallow hot oil until dark brown and crispy. Be sure not to over crowd. The okra will shrink to almost half it’s original size. This takes time but it’s worth it. My hubby started eating it and called it southern popcorn! LOL! I hope TONS of folks try the recipe on this website for gumbo!!!
Love all of your recipes! This sounds good with Cajun boiled shrimp. We are from CA and moved to MS and had to put a California spin on our southern food. We like to barbeque okra. You coat the okra in olive oil and season with salt and pepper, put them on skewers and barbeque. So good and definitely not slimy.
Perloo. I’ve never had an okra perloo in my life and I’ve spent all of it in the rural lowcountry of SC. Okra in gumbo and soups, fried, pickled, eve n cooked and served as a vegetable.
Okra is great — and it’s only slimy when it’s overcooked or canned.
if you want to get rid of slime you have to boil it with vinegar or lemon juice first for a few minutes; it is delicious if then you slowly cook it with olive oil, diced onions, diced tomatoes and extra lemon juice.
I love okra. My mum used to grow it, and we had it in a simple oil-onion seasoning with congee and pickles. Its still my comfort dish. I love okra stuffed with spices as well, and a simple Indian okra in tomato sauce.
I am going to have to try out this recipe, but I guess I am going to have to leave out the bacon, cause my family is vegetarian. Maybe I’ll just stir some into my own portion.
Being from the South, I love okra… My MawMaw makes a big pot of stewed okra and tomatoes for me every time I go down to visit, and I always make a point to get some yummy fried okra as well:) I’ve never seen a recipe like this one before, but I would definitely be willing to try it! Okra is such an underrated vegetable so thanks for highlighting it!
Perhaps the lazy Susan got too agitated one day when she smelled it …
I will try to add some chicken liver, Italian sausage and prawns. Let’s see what shakes out. I’ll keep you posted!
Limpin’ Susan is supposedly Hoppin’ John’s wife.
A different whole grain would work wonderfully. Such as quinoa, bulgur or farro.