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Prep 25min
Total25min
Servings8
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Ingredients
4
slices bacon
1
cup coarsely chopped onion (1 large)
2
cups diced tomatoes (from 28-oz can), undrained
2
cans (15.25 oz each) whole kernel corn, drained
2 1/2
cups frozen cut okra (from 1-lb bag)
1
teaspoon seasoned salt
1/4
teaspoon garlic powder
1/2
teaspoon hot pepper sauce
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Steps
1
In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
2
Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.
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Slash a little fat by trying turkey bacon. It has the same smoky flavor as pork bacon but much less fat. One slice of regular bacon weighs in at about 6 grams of fat per slice versus turkey bacon at roughly 1/2 gram of fat per slice.
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