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Easy Creole Vegetables with Bacon

Contributed By: Debbie | See all of Debbie's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  12 Servings
This is a colorful and delicious dish that makes use of summer's fresh vegetable bounty, but is just as delicious using frozen and canned ingredients. It's a great side dish to grilled poultry, fish, and meat or served atop cheesy grits for a light lunch.
6 slices bacon, fried crisp and crumbled
4 T. reserved bacon drippings
2 c. chopped onion
2 c. chopped mixed green & red bell pepper
½ tsp. cayenne pepper (or to taste)
1 (16 oz.) bag frozen sliced okra (4 c. fresh)
1 (16 oz) bag frozen corn (4 c. fresh)
1 (28 oz.) can diced tomatoes, drained (3 fresh, peeled, & diced)
Salt & pepper to taste
In a large saucepan, sauté onion, green bell pepper, and cayenne pepper in bacon drippings until onion is limp. Add frozen okra (do not thaw first)and cook over medium heat, stirring occasionally, until okra has lost most of its “slime.” Add corn and tomatoes. Mix well and simmer until the corn is cooked (about 10 minutes). Stir in the crumbled bacon and salt and pepper to taste. Serves 12. Leftovers freeze well.

Date Added: 05/18/2010
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