Seared Okra with Cajun Glaze
Servings
4Serving size
4 ounces okra with sauceThis recipe can be easily be multiplied and makes very good leftovers, especially chilled for picnics.
Ingredients
| 1/3 Cup Beer (or gluten-free beer) |
| 1 1/2 lemon yields Lemon juice |
| 1 Tbsp Peach preserves |
| 1/2 tsp. Tabasco sauce (or other hot sauce of your choice) |
| 1 tsp. Salt Free Creole Seasoning |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1 Tbsp. Unsalted butter |
| 1 lb Okra, raw |
| 1 quart Water |
| 1 spray Spray olive oil |
Instructions
Cook slowly and simmer for about 20 minutes until reduced to 1/4 cup. Whisk frequently.
Add the butter and whisk until smooth.
While the glaze is cooking, skewer the okra with long wooden skewers. Use two skewers about 1 1/2 inches apart so that the okra looks like rungs on a ladder.
Place the water in a shallow skillet fitted with a steamer basket over high heat. Cover.
When the water is boiling, add the okra skewers and steam for 12 minutes.
Place a flat griddle over high heat. When the griddle is hot, spray with the oil.
Place the okra skewers on the griddle and cook on each side for about ten minutes.
In the last five minutes, spread the glaze over the okra while it is cooking.
Serve cold or hot.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Here’s a recipe that even those who think they don’t like okra can love. Try this with the Buttermilk Glaze for a different flavor. This recipe makes great leftovers, especially cut up in salads or as a topping on sandwiches.