By Sharon Fox
1/2 lb. bacon
2 tbsp. butter
1 sweet yellow onion, chopped (preferably Vidalia)
1 tbsp. garlic, minced
1 tbsp. Cajun seasoning
2 lbs. sliced okra
1/2 tsp. thyme
1/4 to 1/2 tsp. cayenne pepper, to taste
2 bay leaves
Salt and pepper, to taste
4 ears fresh corn, cut from cobs along with as much pulp and milk that can be scraped off the cobs
1 cup chicken broth
2 tomatoes, chopped
Fry bacon in a large sauce pot or dutch oven over medium heat. When crisp, remove and set aside on paper towels to drain. Reserve bacon fat in pan.
Add butter and chopped onion and sauté about 5 minutes. Add garlic and cook about another 1 minute.
Increase heat to medium-high and add Cajun seasoning, okra, thyme, cayenne, and bay leaves. Add salt and pepper, as needed. Cook and stir occasionally, about 5 minutes.
Add corn, then cook and stir for another 2-3 minutes. Add chicken broth and cook about 5 more minutes, maybe a little longer if it seems too liquidy.
Toss in chopped tomatoes and cook just until the tomatoes are heated through. Crumble bacon and return to vegetables. Allow to simmer another 2-3 minutes and serve warm.
Great with chicken, shrimp, and crawfish!!
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”. For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
Please log on to www.tncp.net for more recipes.
This was printed in the May 19, 2013 – June 1, 2013 Edition
