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    Okra Creole


    Source of Recipe


    Aunt Saunny

    3 bacon slices
    1 (16-ounce) package frozen sliced okra
    1 (14.5-ounce) can chopped tomatoes
    1 cup frozen onion seasoning blend
    1 cup frozen corn kernels
    1/2 cup water
    1 teaspoon Creole seasoning
    1/4 teaspoon pepper
    Hot cooked rice (optional)

    Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.
    Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.


 

 

 

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