Country Fried Okra
"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.

Ingredients:
2 cups water
1 teaspoon salt
1 lb. whole okra
ice water
LouAna Cooking Oil
2 eggs
one-half cup milk
one-half cup buttermilk
1 teaspoon hot sauce
2 teaspoons Tony Chachere's
Creole Seasoning
3 cups flour
 

Directions:
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 LouAna Cooking 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 Tony Chachere's Creole Seasoning and flour.
5. Season okra with remaining teaspoon of Tony Chachere's Creole 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.
Yields 6-8 side servings.


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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