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  • Writer's pictureTommy Centola

Bayou Bloody Mary

Here's a Bloody Mary straight from the swamps. The use of pickled okra as a garnish is not new. adding the brine to the drink is.

Smoked Paprika Salt (recipe follows)

6 ounces vegetable juice

2 ounces vodka

1 tablespoon pickled okra brine

2 teaspoons fresh lime juice

2 teaspoons Wostershire sauce

1 teaspoon Creole mustard

3/4 teaspoon hot sauce

1/2 teaspoon prepared horseradish

1/4 teaspoon garlic salt

1/4 teaspoon smoked paprika

1/8 teaspoon ground black pepper

On a small plate, pour Smoked Paprika Salt. On another small plate, pour water to a depth of 1/8-inch/. Dip rim of a Collins glass in water; dip rim in Smoked Paprika Salt. Let Dry.

In a large cocktail shaker, combine vegetable juice, vodka, brine, lime juice, Worcestershire, mustard, hot sauce, horseradish, garlic salt, paprika, and pepper. Add ice. Cover and shake until cold. Pour mixture into prepared glass. Garnish with pickled okra.

Smoked Paprika Salt

3 tablespoons sea salt

1 teaspoon smoked paprika

In a small bowl, combine sea salt and paprika. Store in an airtight container for up to a year.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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