Okra Creole

3 bacon slices cooked and crumbled

1 (16-ounce) package frozen sliced okra

1 (14.5-ounce) can chopped tomatoes 

1 cup chopped onions

1 cup frozen corn kernels

 

1/2 cup water

1 teaspoon Creole seasoning

 

1/4 teaspoon pepper

Hot cooked rice 

Cook bacon in a Dutch oven until crisp; remove bacon, and drain on

 

paper towels, reserving drippings. Crumble bacon, and set aside.

Cook okra and next 6 ingredients in hot drippings in Dutch oven over

 medium-high heat, stirring occasionally, 5 minutes. Reduce heat to

 

 low, cover, and simmer 15 minutes or until vegetables are tender. Top

 

 with crumbled bacon. Serve over rice

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