Bobby loves okra “cooked any way and all ways.” Mom Prudhomme fried it, boiled it, pickled it, and made okra salad. When she cooked fried okra and onions, Bobby says, “she used green onions, because that’s what we raised in the garden, and she fried the tops and bottoms together.” This recipe features red onions and Chef Paul’s signature Magic Seasoning Salt®, giving the crispy coating that perfect blend of flavors. Fried okra and onions make an excellent side dish with corn on the cob, field peas, and sliced garden tomatoes–and be sure to serve hot buttered cornbread, too.
Categories: Appetizers
Chile Lime Queso
Artichoke Hummus
Curry Dusted Quail
Buffalo Quail
Fried Alligator with Honey Mustard Sauce
Air Fryer Italian Eggrolls
Hog’s “Head” Cheese
A specialty item formerly made in delis and butcher shops, Hog’s Head Cheese has now become a homemade staple of a southern Louisiana charcuterie board, along with boudin, tasso and andouille! Ours is prepared with three cuts of pork to bring the best flavors of the seasoned meats and veggies together for a dairy-free pork terrine-type spread.
