Grilled Okra With Cajun Rémoulade
- Total Time
- 20 minutes, plus preparing the grill
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- Vegetable oil, for the grill grates
- 1pound okra (small pods are the most tender)
- 3tablespoons melted butter or extra-virgin olive oil
- Cajun or Creole seasoning or blackening spice mixture, for sprinkling
- ¾cup mayonnaise
- 3tablespoons Creole or Dijon mustard
- 1tablespoon prepared horseradish
- 1tablespoon pickle juice (optional)
- 1teaspoon Tabasco or other Louisiana-style hot sauce, or to taste
- 1teaspoon pimentón (smoked paprika)
- 1teaspoon Cajun seasoning
- 1tablespoon chopped fresh chives
For the Cajun Rémoulade
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
311 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 14 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 290 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
- Step 2
Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
- Step 3
Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
- Step 4
Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
- Step 5
Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.
Private Notes
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Cooking Notes
Tricia
Has anyone tried this with a stove top grill pan?
Harvey in Oakland
I recently dug this one out of Steve Raichlens excellent BBQ Bible and made it over coals in the backyard for friends as a hot appetizer. Everyone ooohed and ahhed and several said it reminded them of the first time they had shishito peppers. It's a new fave.
Judy
Too much mustard. Suggest using half the amount.
Claire
So so good. I used regular wooden skewers and I learned my lesson: soak them or they will burn and come apart. Either way, this was so good and feels indulgent in a great way!
VMay
The pickle juice in the sauce makes this remoulade authentic!
LindaL
This was excellent. Used up okra from our garden. Grilling the okra was very easy. I did not have pickle juice or horseradish on hand, but had some (old) "Emeril's seasoning", and used extra pimenton. Versatile and very good.
Kaylie
Great treatment for okra, attractive, easy, zippy. Wish I'd found this sooner!
Mary from Terry, MS
I preheat a sheet pan in the oven at 450 degrees, then dump the oiled and seasoned okra pods on it and spread them around. No need for skewers. Flip them occasionally with a spatula until they are crispy. I like to squeeze lemon juice over them instead of dipping into remoulade sauce.
Gretchen
You can pan roast okra easily. Hot pan and a little oil.
Monika
One easy way to flip smallish items on the grill is to use a grilling basket. No more precious cargo lost into the flames! Love this recipe btw.
billfrog
I made this on a grill pan and it was a success. Brushed the pan with a high heat oil (grape seed), covered pan with a lid to keep the heat in a bit. Flipped probably more frequently than it likely would have required if it were on a well covered grill. Didn’t have Cajun seasoning but internet search revealed the general ratios. Glad it was well seasoned, I preferred very little of the Remoulade as Mayo isn’t my thing.
Kay Weeks
I tried it today on the stovetop using my pancake griddle. I absolutely love it! I had a couple of issues, though: smoking oil trying to get it hot enough and an oily feeling on the charred okra. I used olive oil and Cajun seasoning, and it not only tastes great but also looks great. We like okra anyway, but this was extra tasty with a more appealing texture. I don’t know that the griddle was the best choice, but it was the only flat surface I had. Next time I might skip the skewers.
Susan
I think a grill pan would be preferable to a broiler.
Matthew C
I loved the taste of the blackened okra but it was a little salty. Next time, I’ll use less Cajun seasoning and half the remoulade recipe since there was way too much. Great flavor all around.
RikiS
For those who do not wish to use a paper towel dipped in oil can use half an onion stabbed with a fork dipped in oil and drawn across the bars. This technique works great for preparing the bbq before any recipe.
mo from flo
Any vegetables
Walter
Can something similar be done in a broiler, for those of us without outdoor space for a grill...?
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