Gumbo is the African word for okra, which was brought to Louisiana by slaves. Today no garden in Louisiana is planted without including this staple of Cajun-Creole cooking. Cooking the okra slightly in salted water helps tenderize the okra, be careful not to overcook or you will have gumbo.
2 cups water
1 teaspoon salt
1 pound whole okra
2 cups Lou Ana Peanut Oil
1/2 cup milk
1/2 cup buttermilk
1 teaspoon hot sauce
2 teaspoons Cajun seasoning
3 cups flour
- Combine water and salt in a pot and bring to a boil. Add okra and cook for 2 minutes. Drain and chill in ice water to stop cooking process. Set aside.
- Heat Lou Ana Peanut Oil in frying pot to 350 degrees.
- In a medium bowl, combine eggs, milk, buttermilk and hot sauce. Whip together.
- In another bowl, blend together 1 teaspoon of Cajun seasoning and flour.
- Season okra with remaining teaspoon of Cajun seasoning.
- Batter okra by first dusting in flour, then the egg batter. Dip back into the flour.
- Carefully drop okra in frying oil and cook until golden brown.
- Drain okra on paper towels. Yields 6-8 side servings.