Corn And Okra Jambalaya - cooking recipe

Ingredients

1/4 lb. bacon
1 lb. fresh okra, sliced
2 onions, chopped
1 (16 oz.) can stewed tomatoes
1 (16 oz.) can whole kernel corn, drained

Preparation

Fry bacon in large skillet until crisp; drain.
In same skillet, with the bacon drippings, saute okra and onions; do not brown.
Add tomatoes and corn; bring to a boil.
Simmer about 5 to 10 minutes.
Jambalaya must not be runny.
Serve over hot rice. Sprinkle bacon over top of each serving.