Cajun Maque Choux / Cajun Succotash

By Grace Lynn on March 03, 2004

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Ingredients

    1. 6 slices bacon
    2. 2 tablespoons butter
    3. 1 yellow onion, finely chopped
    4. 1 green bell pepper, finely chopped
    5. 1 jalapeno, finely chopped (optional)
    6. 3 cloves garlic, minced
    7. 4 cups corn kernels, fresh or thawed frozen
    8. 2 cups sliced okra
    9. 2 tomatoes, peeled,seeded and chopped
    10. 1/8 teaspoon cayenne pepper, to taste
    11. 1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, to taste
    12. 1 cup chicken broth

Directions

  1. Cook bacon in a frying pan until crisp.
  2. Drain on paper towels, crumble and set aside.
  3. Melt butter in the bacon fat over medium heat.
  4. Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
  5. Stir in corn, okra, tomatoes, cayenne and cajun seasoning, cook 5 more minutes, stirring occasionally.
  6. Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
  7. Remove from heat.
  8. Stir in crumbled bacon and serve.
 
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