Maque Choux - Cajun - cooking recipe

Ingredients

8 ounces bacon, chopped
2 tablespoons unsalted butter
2 cups yellow onions, chopped
2 teaspoons creole seasoning or 2 teaspoons Emeril's Original Essence
1 tablespoon garlic, minced
2 lbs okra, trimmed and cut crosswise into 1/2 inch slices
1 bay leaf
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, to taste (use less (or more)
2 cups corn kernels (cut from 3-4 ears of corn)
1 cup chicken stock
2 cups ripe tomatoes, chopped or 2 large ripe tomatoes
1 teaspoon salt

Preparation

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.
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!