Hot Spicy Okra with Rice

4 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Hot Spicy Okra with Rice
The author says of this recipe: “The Tabasco is the secret ingredient. The okra still has good texture but is softened enough and the flavor is much more like fried okra. Everyone who likes okra and even some that don’t because of the slime really like this dish.” This spicy okra side dish comes together in about 25 minutes with butter, fresh tomatoes, and a generous hit of Tabasco sauce.

Ingredients

4 servings
  • 1 pound fresh coined small okra
  • 4 tbsp butter
  • 1 tbsp Tabasco Sauce
  • 1/3 tsp salt
  • 1 fresh tomato medium diced
  • 2 cups freshly cooked rice
  • Lightly cooked smoked sausage cut in coins for a taste change

Step-by-Step Instructions

  1. Hint: Put your rice on to cook first. This recipe will be ready in just about the time it takes to cook the rice. Melt butter, add the okra, tomatoes, Tabasco Sauce, and salt. Stir thoroughly every 3 to 4 minutes. Cook on medium heat approximately 12 to 15 minutes. Serve over steamed rice. For Variation: In at the last 5 minutes, reduce heat, cover after adding 1/2 pound of shrimp cut into bite sized pieces.
  2. Optional - One cup Trinity may be added to the okra when cooking - cook longer if adding.

Common Problems and Solutions

Q: Why is my okra slimy?

A: Okra releases slime when overcooked or cooked too slowly. Keep the heat at medium and stir every 3-4 minutes rather than constantly stirring. The quick cooking time (12-15 minutes) and the acidity from tomatoes help reduce slime.

Q: Can I use frozen okra?

A: Yes, but thaw and pat dry first. Frozen okra may release more moisture, so you might need to cook it a bit longer to evaporate excess liquid.

Tips and Techniques

The Tabasco sauce really is the secret here—it adds both heat and acidity that cuts through the okra’s natural texture. Don’t skimp on it unless you’re heat-sensitive. Coined (sliced) okra cooks more evenly than whole pods.

Ingredient Substitutions

  • fresh okra: frozen okra (thawed and patted dry)
  • Tabasco Sauce: Louisiana hot sauce or cayenne pepper to taste
  • fresh tomato: 1/2 cup canned diced tomatoes, drained
  • smoked sausage: andouille or kielbasa

Equipment Needed

  • Large skillet or sauté pan
  • Wooden spoon for stirring

Historical Context

Okra came to Louisiana through West African foodways and became a staple in Cajun and Creole cooking. While it’s most famous in gumbo as a thickener, this quick sautéed preparation lets okra shine as a vegetable side dish.