Man, I do love me some fried okra and the family can eat it all day long.

WHAT are different ways of fixing okra other than fried? My wife is looking for different ideas on ways to fix okra (other than fried); we have a bumper crop this year.

Any ideas with preparation methods would be excellent if you are willing to share.

Thanks,
Mud-Dabber

This is also fried, but,

Combine:
Grape size tomatoes
Sliced green onion
1lb crispy crumbled bacon
Add fried okra, stir and serve immediately!

Warning, it will get soggy if not eaten right away, but that's never been a problem with my family.

My grandmother used to can them with a lot of Fresh Dill. They were kinda pickled, but had a lot less vinegary taste to them. What I wouldn't give to know how she did it. She never wrote down one recipe, she just knew how to make everything.

You can grill em... Just use whatever dry spice you like, little olive oil, make a foil pouch and slap em on the grill... We can okra each year
You can also just slice em and put em on a baking sheet, again using any dry spice, and bake em at 375 you do need to turn the about half way trhough

My parents always liked 'em boiled but they're a bit too slimy for me . I like 'em in a beef/tomato stew.

Boiled Okra will very quickly clean the pipes!
A good Okra gumbo (redundancy) with tomatoes, onions and even black eyed peas is great fresh and can be canned real easily.

I didn't like Okra much but wife grew some in the garden anyway. Finally she took a bunch of my peppers along with some onion and did a stir fy with them. Now that is some spicy good eating.

Fried, gumbo, and okra and tomatoes are my preferences.

Boiled is top shelf eats.

Okra and tomatoes are good. Fried with diced potatoes and onions is also hard to beat. Always good in a gumbo.

Fried potatoes, onions, squash, and okra in a big ol cast iron skillet fried with Crisco.

Or I just love it in Gumbo or even a Beef Stew.

I love it just fried in a skillet with a little olive oil, salt, and pepper. I don't want a bunch of breading.

Okra Etouffe

This is a favorite of our family.

7 cups sliced fresh okra
1/4 cup olive oil
1 20oz. can of Rotel Tomatoes with green chiles, drained
I onion chopped
1 bell pepper chopped
3/4 tsp. salt
1/4 tsp. black pepper
3/4 cup crushed potato chips
1/4 cup bread crumbs

Preheat oven to 400 degrees
Spray Pam in a 1 1/2 qt. casserole dish
Put okra in the dish. Top with the onion and bell pepper.
Pour olive oil on top and add salt and pepper.
Cover loosely with foil and bake for one hour stirring occasionally.
After one hour, remove foil, top with potato chips and bread crumbs.
Bake 15 more minutes and then let cool slightly before serving.

This can be served over rice.
You can make this more or less spicy depending on your preferred choice of Rotel.

I use a tortilla warmer ( about 1/2" high cast iron skillet) with just a little olive oil on it to cook the young pods. Keep turning 'em until they're slightly browned .

boiled is the best drain add a little salt and butter.