Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

Skillet-Roasted Okra

The key to bringing out okra’s natural deliciousness is to cook it hot and fast, so make sure your skillets are properly heated.

Preheat the oven to 425°F (220°C). Place two large cast-iron skillets in the oven to heat for 30 minutes. Line a baking sheet or platter with paper towels.

Carefully remove the hot pans from the oven and set them on the stovetop over medium-high heat. Keep the skillet handles covered to avoid burning your hands.

Add 1 tablespoon of the oil to each pan. Carefully place the okra in the pans in a single layer. Don’t crowd them. Sear in the skillets until golden brown, about 3 minutes, then flip the okra and cook for an additional 2 minutes.

Transfer the okra to the paper towels to soak up any excess oil and use a paper towel or rag to carefully wipe out the excess oil from the skillets.

Toss the okra back into the skillets and season with the salt, some black pepper, a touch of cayenne, and a squeeze of lemon juice. Serve immediately.