Okra is a traditional Southern favorite with excellent health benefits. If cooked improperly, it can be not super tasty, but when cooked properly, it brings a unique delicate, nutty flavor with some spice hints. This recipe gives the vegetable a quick saute in bacon grease, and then combines the vegetable with other Cajun flavors to make a delicious side dish to serve with any Cajun or Creole dish like jambalaya, blackened catfish, or Po’boy sandwiches.
- 4 slice LGCM Bacon (chopped)
- 1 Onion (diced)
- 1/2 lb Okra (ends discarded)
- 2 clove Garlic (and sliced)
- 1 can Diced Tomatoes (minced)
- 1 cup Corn (14.5 oz)
- 2 tsp Cajun Seasoning (frozen or canned)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Cook the chopped bacon in a Dutch oven over medium high heat until crisp. Once crisp, remove and set aside. Add the onion and okra and cook until hot, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the tomatoes, corn, cajun seasoning, salt, and pepper. Reduce heat to low, cover, and simmer for 15 minutes, until warm. Serve on top of hot rice and put bacon crumbles on top. Enjoy!