Okra and Rice Casserole Recipe
Okra is delicious deep-fried, but more versatile than you think. The smaller pods are the most tender, so look for ones 3-4 inches long and refrigerate and cook within a few days. Okra "slime" naturally thickens stews and soups. The substance is released as you cut the pods, so we suggest cutting them into larger chunks, rather than thin slices. This dish is simple to make, but it packs an amazing amount of flavor from tender sautéed okra, sweet corn, Cajun spices, and buttery garlic breadcrumbs.