When my husband and I went to Georgia during spring break, I ate okra for the first time. It happened to be fried and had this really tangy mustard sauce to dip it in, but I enjoyed it, much to my own surprise. Okra isn't particularly prevalent in my corner of the U.S., but this summer, one of the vendors at our local farmer's market had some for sale.
It was adorable and delightful, and I made this delicious skillet okra gumbo with it.
Now, you can buy okra at the grocery store, but it's not always a given and probably isn't nearly as good as what you'd buy at the farmer's market (or anywhere in the South, for that matter). But I would imagine that, if you're like me, you're willing to do with what you have available.
Served over steamed rice, this recipe is enough to serve as a main course for up to six people. It can also be used as a side dish without the rice, or if you need to stretch it over more than six plates.
