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Cajun corn and okra is a great side dish to serve anytime.  We love this with pork chops, steaks and just about any meat.  You can make this dish as hot as you like or use less spices and make it mild.  It keeps well in the fridge for several days and can be reheated.  Make this easy side dish along with a meat and bread for a meal.  You could add shrimp, chicken or even hamburger to this for a skillet meal your family will love.  You might like my recipe for skillet bacon and cheddar cornbread with this dish.

4 slices bacon

1/2 cup chopped green onion or regular onion

1 cup chopped green pepper

1/2 cup chopped celery

1 clove of garlic, chopped or minced

1 cup okra (can use frozen or fresh and no need to thaw if frozen)

2 cups corn (can use frozen or fresh and no need to thaw if frozen)

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

1/4 cup water

2 teaspoons Cajun seasoning (you can use my recipe for Cajun seasoning if you want to make your own)

1/2 teaspoon salt

Pinch of cayenne or few drops of hot sauce (optional)

Cook bacon until crispy in a skillet on top of the stove.  Remove, drain and set aside.   Keep 2 to 3 tablespoons of the bacon drippings in the pan. Saute’ the onion, green pepper, celery and garlic in the bacon drippings.  Add the okra, corn, diced tomatoes, water, Cajun seasoning and salt.  Cover and simmer about 30 minutes until flavors are blended. Crumble bacon on top before serving.   Makes 6 to 8 servings.  Enjoy!

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