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
1. 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.
2. Heat Lou Ana Peanut Oil in frying pot to 350 degrees.
3. In a medium bowl, combine eggs, milk, buttermilk and hot sauce. Whip together.
4. In another bowl, blend together 1 teaspoon of Cajun seasoning and flour.
5. Season okra with remaining teaspoon of Cajun seasoning.
6. Batter okra by first dusting in flour, then the egg batter. Dip back into the flour.
7. Carefully drop okra in frying oil and cook until golden brown.
8. Drain okra on paper towels.
Yields 6-8 side servings.