Vegetable Jambalaya

Oxmoor House
6 servings


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6 slices bacon
1 pound fresh okra, cleaned and cut into 1/2-inch slices
2 medium onions, chopped
1 (14 1/2-ounce) can whole tomatoes, drained
3 ears fresh corn, cut and scraped from cob
1 teaspoon salt


Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving drippings in skillet.

Sauté okra and onion in bacon drippings 5 to 7 minutes. Add tomatoes; cook over medium heat 5 minutes.

Add com and salt to vegetable mixture; cook 5 minutes, stirring occasionally. Spoon vegetable mixture into a greased 10- x 6- x 2-inch baking dish; top with crumbled bacon.

Bake, uncovered, at 350° for 10 minutes or until thoroughly heated.

Created date

February 2010