Cajun Dipping Sauce with Grilled Okra
If you’re looking for a new way to enjoy one of the South’s favorite veggies, look no further than Cajun Dipping Sauce with Grilled Okra. Smoky, spicy, and a little bit tangy, these skewered veggies are the perfect appetizer or side for any BBQ feast. Paired with a creamy Cajun dipping sauce that packs a zingy punch, this recipe makes a great dip for dinner!
Get the Scoop!
- Versatile: This spicy Cajun dipping sauce is the kind of condiment you’ll want to slather on everything.
- Smoky & Spicy: Grilling okra brings out its natural flavor, while the Cajun seasoning adds a bold touch.
- Shareable: Made to thread on skewers, this dish is perfect for passing around at your next cookout, and ready in just 30 minutes!
When I want to kick up the flavor on the grill and make a big impression, I serve this Cajun appetizer as a starter at barbecues. The dipping sauce alone is worth the extra effort of threading okra on a skewer. It looks great, and tastes even better!
Looking for other spicy dips to serve with grilled okra? Try my Hot Honey Wings Sauce that’s both sweet and savory, or a bowl of Mustard Dipping Sauce with just the right amount of heat. Serve it alongside this Alabama Cobb Salad to kick things up even more!
What You’ll Need
For the Okra
- fresh okra, washed – look for smaller pod, they’re more tender and flavorful.
- olive oil
- fresh lemon, juiced
- Cajun seasoning – if your Cajun seasoning doesn’t contain salt, add a pinch.
For the Cajun Dipping Sauce
- mayonnaise – Dukes or Hellman’s is the best choice
- Dijon mustard
- prepared horseradish
- lemon juice
- Tabasco sauce
- Cajun seasoning – found with the spices in the grocery store
- smoked paprika – make sure it’s smoked, and not regular paprika
- dried parsley
Step-by-Step Instructions
Preheat the Grill: Heat the grill to high, aiming for 450°F to 550°F.
- Mix the Sauce: In a small mixing bowl, whisk together all the sauce ingredients until smooth. Cover and refrigerate until ready to serve.
- Season the Okra: In a large bowl, toss okra with olive oil and lemon juice. Sprinkle Cajun seasoning over the top and toss again to evenly coat.
- Skewer the Okra: Thread okra onto small skewers so they’ll be perfect for appetizer servings. For larger okra, use two skewers per row to make flipping easier.
- Grill Time: Oil the grill grates, then place skewered okra directly on the grill.
- Cook: Close the lid and cook for 3 minutes per side, flipping once, until tender and slightly charred.
- Serve It Up: Remove from grill and plate. Serve immediately with chilled Cajun dipping sauce.
Favorite Pairings
- BBQ ribs or pulled pork sandwiches
- Cornbread or grilled cornbread cakes
- A cold, hoppy beer or citrusy lemonade
- Pickled veggies for a crunchy bite
Make It Yours
- Low Heat Version: Tone down the spice by using less Cajun seasoning or a mild version.
- Vegan Twist: Swap the mayo for vegan mayo in the dipping sauce.
- Crispy Finish: After grilling, toss the okra under the broiler for 1 minute to crisp up the edges.
Dip Tips
- Smaller okra pods equals better flavor and texture. If you can pick them yourself, go small!
- Use two skewers for each row of okra to make flipping easier and more stable.
- Don’t skip oiling the grill, it helps keep everything from sticking and ensures a good char.
Recipe FAQ
Yes! A grill pan on the stovetop works well. You can also roast them at 450°F in the oven for 10–12 minutes.
It has a kick! If you’re spice-sensitive, use less Cajun seasoning or skip the Tabasco in the sauce.
Absolutely. The sauce actually tastes better after sitting in the fridge for a bit. Making up to 3 days in advance is great.
Storage Guide
Store any leftover grilled okra in an airtight container in the fridge for up to 3 days. To reheat, pop them in an air fryer at 330°F for 5 minutes to keep them crispy. Avoid microwaving or they’ll turn soggy.
The Cajun dipping sauce can be stored separately in a sealed container in the fridge for up to 4 days. I like to keep mine in a small mason jar for easy access.
Cajun Dipping Sauce with Grilled Okra
*See notes in post for detailed tips, photos and instructions.
Equipment
- Gas or Charcoal Grill
- kitchen tongs
- mixing bowls
- measuring cups and spoons
Ingredients
Cajun Dipping Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Tabasco sauce
- ¾ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon dried parsley
Grilled Okra
- 1 pound fresh okra - washed
- 2 tablespoons olive oil
- ½ fresh lemon - juiced
- 1 teaspoon Cajun seasoning
Instructions
- Mix the Sauce: In a small mixing bowl, whisk together all the sauce ingredients until smooth. Cover and refrigerate until ready to serve.
- Season the Okra: In a large bowl, toss okra with olive oil and lemon juice. Sprinkle Cajun seasoning over the top and toss again to evenly coat.
- Skewer the Okra: Thread okra onto small skewers so they'll be perfect for appetizer servings. For larger okra, use two skewers per row to make flipping easier.
- Grill Time: Oil the grill grates, then place skewered okra directly on the grill.
- Cook: Close the lid and cook for 3 minutes per side, flipping once, until tender and slightly charred.
- Serve It Up: Remove from grill and plate. Serve immediately with chilled Cajun dipping sauce.
Notes
- Some okra are huge. The most tender and delicious are the smaller ones. If you can hand pick them, choose the smaller ones.
- Store leftovers in an airtight container for up to 3 days.
- Reheat leftovers (for best results) in an air fryer at 330 for 5 minutes. Microwaving these will make them soggy.
- Most Cajun seasonings have lots of salt. If yours doesn’t have salt, make sure to add some salt to the seasoning of the okra. If you’re sensitive to spicy things, you can reduce the Cajun seasoning on the okra.
- The okra won’t move around when flipping as much if you use 2 skewers for each bunch of okra.
Nutrition
*Nutrition info is an auto generated estimate.
I never had grilled okra until I made this recipe and now I’ll never go back!
That’s awesome Sara! Thanks for letting me know!