Cajun Stewed Okra

• 1 pound fresh okra
• 2 large tomatoes (diced)
• 2 ears of corn cut from cob
• 1 can Ro-Tel tomatoes (hot)
• 1 can Italian tomatoes sauce
• 1 large onion (chopped)
• 4 or 5 toes of garlic (chopped)
• 1 bag seasoning blend
• 2 medium size hot peppers (chopped)
• salt (to taste)
• pepper (to taste)
• garlic powder (to taste)
• 1 bag of season all
• 2 c. plain flour

1. Soak okra in cold water about 30 minutes before cooking.
2. Drain and cut into pieces.
3. Sprinkle with salt, pepper, garlic powder and season all.
4. Drop okra into a bag into which you have placed the flour.
5. Shake bag coating the okra.
6. In large skillet covered with oil and heated, drop okra in and fry until slime is gone.
7. Add all dry ingredients while stirring over low heat to keep from sticking. When okra is tender add all other ingredients cover and cook over low heat adding water as needed to keep from sticking.
8. Stir often. You may add more salt, pepper, etc, to reach flavor desired. Should cook at least 1 hour.

okra, tomatoes, corn, rotel tomatoes, italian tomatoes, onion, toes, blend, peppers, salt, pepper, garlic, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56467 (may not work)