Maque Choux - Cajun

• bacon↗8 ounces

  chopped

• unsalted butter↗2 tablespoons
• yellow onions↗2 cups

  chopped

• creole seasoning or 2 teaspoons Emeril's Original Essence2 teaspoons
• garlic↗1 tablespoon

  minced

• okra2 lbs

  trimmed and cut crosswise into 1/2 inch slices

• bay leaf↗1
• fresh thyme↗1⁄2 teaspoon

  chopped

• fresh ground black pepper↗1⁄2 teaspoon
• cayenne pepper↗1⁄4 teaspoon

  to taste (use less (or more)

• corn kernels↗2 cups

  (cut from 3-4 ears of corn)

• chicken stock↗1 cup
• ripe tomatoes↗2 cups

  chopped or 2 large ripe tomatoes

• salt↗1 teaspoon

Step-by-step instructions

1. 1

   Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.

2. 2

   Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!