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Crispy Cajun Okra (No Slime)

Whole or halved okra pods roasted on a screaming-hot pan with a homemade Cajun blend so the edges brown and the slime never gets a chance to form.
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Cajun
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the okra
  • 1 lb fresh okra pods stem caps trimmed, whole or halved lengthwise
  • 1.5 tbsp neutral oil
  • lemon a squeeze, optional
For the Cajun spice blend
  • 2 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1/2-1 tsp cayenne
  • 1-1.5 tsp kosher salt

Equipment

  • Oven
  • Sheet pan
  • Mixing bowl

Method
 

  1. Heat the oven to 450°F (230°C) with a sheet pan inside.
  2. Combine the spice blend. Toss the okra with the oil and 2 to 2.5 tsp of the blend, plus a squeeze of lemon.
  3. Carefully spread the okra on the hot pan, cut-sides down if halved, with space between the pieces. Roast 14 to 18 minutes, flipping once at 10, until the edges brown and the centres are tender.
  4. Dust with a pinch more spice and salt and serve immediately.

Notes

High heat and a hot pan are what beat the slime — okra only turns ropey when it stews.
Don't crowd — pods touching means steam, which means slime.
Air fryer: 400°F, 10 to 14 minutes, shaking twice. Skillet: cut-side down in a hot pan, undisturbed 2 to 3 minutes, then flip and toss with butter and spice.