Dry-Fried Creole Okra and Onions

I made some Indian dry fried okra (similar to this, but on the stove top) to go with curry recently. We loved it so much that I couldn't resist making a Creole-spiced version to have with dirty rice and baked sweet potatoes the next week.  I made the mistake of cooking up just a half pound of okra the first time - that's what you see in the picture - and it wasn't enough for the two of us, so from now on I'll be making a pound at a time. It reheats well the next day, too. Just spray a skillet with no-stick spray and reheat over medium heat.

Dry-Fried Creole Okra and Onions

3 to 4 tablespoons olive oil, divided

1 cup diced onion

1 pound okra

2 teaspoons Creole seasoning, such as Zatarain's (see note)

Heat a tablespoon or so of olive oil in a large skillet over medium heat. Cook for a minute or two until onion starts to become tender, then turn heat down to low. Stir onions now and then.

While onions are cooking, slice the tops and tails from the okra and slice into 1/2-inch slices. Turn the heat up to medium high and add the okra to the skillet along with 2 tablespoons of oil. Cook the okra on medium-high until crispy and brown, stirring frequently, about 10 minutes. Add another tablespoon of oil if it starts to stick to the pan. When the okra and onions are brown, add the seasoning and cook for another minute.

Serves 3.

Note: if you don't have Creole seasoning handy, mix up 3/4 teaspoon oregano, 3/4 teaspoon paprika, 1/2 teaspoon thyme, 1/2 teaspoon (scant) salt, and 1/4 teaspoon black pepper.