Delta State University on my mind: Roasted, spicy Okra

For the past five years, I’ve spent at least 20 saturdays in Jobe Hall on Delta State University’s campus… yesterday, someone murdered a professor of history in that very building, causing the entire campus to lock down, and wreaking havoc on the mental state of students, faculty, staff, and the entire Mississippi Delta (who all have friends and family who work or attend school there). I’m so sad to think about the senseless loss of at least two lives (maybe three) at the hands of the shooter, but also, proud of the resilience and strength of those associated with the campus. It’s hard to go through a frightening event like that and not feel shaken, but I know all of the “fighting okra” (the campus unofficial mascot) will bounce back.

It turns out that I made this recipe for roasted spicy okra over the weekend with a big bag that had been left on Boone’s desk, so it just feels right to share it today after this week’s events. I’d only ever had it stewed, gumboed, and fried, so I thought I’d try a new way. It turns out that like the Fighting Okra, real okra just gets a little crispy and more flavorful when  you turn up the heat.

Spicy Roasted Okra
Serves: 2 to 4 (Who am I kidding? This serves 2 greedy piglets in my family, but 4 if you can restrain yourself.)

What you need:
1lb or more of fresh okra (ideally the smaller and/or thinner ones. If you get to pick it out yourself, pick wisely and larger okra is tougher.)
Tony Chachere’s Creole Seasoning
1 tablespoon olive or vegetable oil OR some spray oil

What to do:
Preheat your oven to 450 degrees

Slice the Okra in half lengthwise, and then if you have large pieces, slice them again into fourths. Honestly, if you have large okra (think, adult-finger sized pieces) then this isn’t really the cooking format that will work well for you. I recommend stewing or frying since those will tenderize the fruit. I found that this was DELICIOUS with the tiny pieces, but the larger ones just seemed a little too tough. Anyway, it’s usually a good idea to try to select smaller pieces of okra whenever possible.

Lightly coat the okra with oil and sprinkle with a good heaping tablespoon of Tony Chachere’s. Note: TC’s can be too spicy and too salty for some. if you’re salt-averse or have high blood pressure, check out this copycat recipe and cut down the salt.) Lay out your okra in a roasting or baking pan…make sure there’s space around the okra so it can breathe. (ok, not really… that sounds pretentious, doesn’t it. ick. But basically this helps the roasting happen evenly and is just good vegetable roasting practice, I’ve found).

Roast for 25-35 minutes (depending on the size of your okra), tossing and flipping the okra every 5-8 minutes or so until it’s brown and crispy but not burned. Because I had some larger pieces in here, I ended up cranking up the heat at the very end for 4 minutes to 500 degrees to really crisp those. It’s not necessary, it turns out, but it made me feel better about those okras the size of my man’s middle finger.

Don’t even bother to let it cool. (seriously! serve it hot! it looses crispiness once it’s cooled.) and consider using a  sour-cream or greek yogurt-dill dipping sauce, btw. that would compliment the spicy, salty crispy okra PERFECTLY.