Louisiana Charred Grilled Okra on Arteflame Grill

Introduction

Grilled okra is a Louisiana classic, and with the Arteflame grill, you can achieve the perfect char without burning. Cooking fresh okra on the flat cooktop griddle gives it an irresistible smoky crispness, locking in the natural flavors while enhancing its texture. Infused with Cajun seasoning and butter, this dish is simple, delicious, and the perfect complement to any barbecue spread.

Ingredients

• 1 pound fresh okra
• 3 tablespoons unsalted butter, melted
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

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.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to build for around 20 minutes until the flat cooktop griddle is hot.

Step 2: Prepare the okra

1. Trim the stems from the fresh okra while keeping each pod intact.
2. In a large bowl, toss the okra with melted butter, ensuring each pod is evenly coated.
3. Sprinkle Cajun seasoning, smoked paprika, salt, black pepper, and garlic powder over the okra, tossing to coat evenly.

Step 3: Grill the okra

1. Place the seasoned okra directly onto the flat cooktop griddle, near the center where it's hotter.
2. Allow the okra to grill for about 3-4 minutes on one side until lightly charred.
3. Flip the okra and grill for another 3-4 minutes until they develop a crispy, smoky exterior.

Step 4: Serve and enjoy

1. Remove the grilled okra from the cooktop and transfer to a serving dish.
2. Serve immediately while hot and crispy.

Tips

• For extra crunchy okra, spread them out so they are not overcrowded on the cooktop.
• Adjust the cooking position for different textures—closer to the center for crispier okra, further away for a softer texture.
• If you love heat, add extra Cajun seasoning or a pinch of cayenne pepper.
• Use fresh, firm okra for the best texture and flavor.
• Serve with a squeeze of fresh lemon for an extra zing.

Variations

1. Cheesy Cajun Okra: Sprinkle shredded Parmesan cheese over grilled okra in the last minute for a rich, savory flavor.
2. Smoky BBQ Okra: Toss the okra in a mix of butter and BBQ sauce before grilling for a sweet and smoky finish.
3. Garlic Butter Okra: Mix minced garlic with melted butter before tossing it over the okra for a rich, garlicky taste.
4. Spicy Chipotle Okra: Blend chipotle powder and smoked paprika for a fiery twist.
5. Lemon Herb Okra: Finish the grilled okra with a sprinkle of fresh chopped parsley and a squeeze of lemon juice.

Best pairings

• Grilled ribeye steak with Cajun butter
• Grilled shrimp skewers
• Smoky corn on the cob
• Southern-style coleslaw
• Louisiana dirty rice

Conclusion

Grilling okra on the Arteflame ensures a perfectly crispy char without the risk of burning. The combination of Cajun seasoning and butter creates a flavorful dish that's both simple and packed with bold Louisiana flavors. Serve them alongside grilled meats or enjoy them as a smoky snack.