Tennessee Grilled Okra with Creole Seasoning

Introduction

Get ready for a bold Southern spin on your summertime grilling. This Tennessee Grilled Okra recipe with Creole seasoning is smoky, crispy, and loaded with flavor. Using the Arteflame grill, we elevate this simple side into a craveable dish by locking in flavor on the flat top griddle—flawlessly charred and never burned. No pots, no pans—just pure grilled perfection.

Ingredients

• 1 lb fresh okra, rinsed and patted dry
• 2 tbsp unsalted butter, melted
• 2 tsp Creole seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Juice of 1/2 lemon
• Salt to taste
• Freshly ground black pepper to taste

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins with vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins in a crisscross pattern.
4. Light the napkins and allow the fire to build up.
5. In about 20 minutes, the flat cooktop and center grate will be ready for cooking.

Step 2: Prep the okra

1. Trim the stems off the okra but leave the pods whole to keep them crispy.
2. In a mixing bowl, toss the okra with melted butter.
3. Season with Creole seasoning, garlic powder, smoked paprika, salt, and pepper. Squeeze lemon juice over the top.

Step 3: Grill the okra

1. Place the seasoned okra on the Arteflame flat top griddle, near the center where it’s hottest.
2. Let the okra sear in its own juices, turning occasionally, for about 8–10 minutes until browned and lightly crispy on all sides.

Step 4: Finish and serve

1. Once the okra is tender-crunchy with beautifully charred edges, remove from the grill.
2. Sprinkle with a touch of extra seasoning or a squeeze of lemon before serving.

Tips

• Always grill okra whole to prevent mushiness.
• Place okra closer to the center of the cooktop for a faster sear but move outward if it begins to brown too quickly.
• Use butter instead of oil for richer flavor and a golden sear.
• The Arteflame's flat cooktop ensures the okra cooks evenly without ever burning—it’s magic!
• Prep ahead: Keep okra chilled until tossing in butter and seasonings to lock in freshness.

Variations

1. Spicy Honey Okra: Add 2 tsp hot honey and cayenne pepper for a sweet-heat twist.
2. Lemon Herb Okra: Use lemon zest and chopped fresh thyme for a zesty herbaceous flavor.
3. BBQ Okra: Substitute Creole seasoning with your favorite dry BBQ rub for a sweet, smoky punch.
4. Parmesan Crusted Okra: Sprinkle with grated Parmesan during the last 2 minutes of grilling for a cheesy crust.
5. Bacon-Wrapped Okra: Wrap each pod in half a slice of bacon and cook on the griddle until bacon is crisp and okra tender.

Best pairings

• Grilled Tennessee whiskey-glazed ribs
• Fire-seared cornbread with jalapeño butter
• Stone-ground mustard slaw
• Sweet tea or a crisp Tennessee IPA
• Grilled peaches with vanilla ice cream for dessert

Conclusion

Grilled okra takes on a whole new life with smoky edges and bold Creole flavor, Tennessee-style. Thanks to the Arteflame grill’s even heat and massive cooktop, you'll serve up a side that’s anything but ordinary. Whether it’s a barbecue or a backyard weeknight dinner, this grilled okra brings the heat!