Cookin' Up Some Cajun

Tonight's Dinner ...

Cajun Succotash over Brown Rice

A little tribute to the south, I guess.

One of the few ways that I find okra palatable.

I probably just don't know how to cook it,

so don't disown me if you love it.

Not a hard recipe,

and the only thing that takes time is the brown rice.

It is also VERY filling which is great when trying to cut calories a bit

or stretch the food budget.

Cajun Succotash over Brown Rice

2 cups brown rice (or whatever rice you like)

1 (28 oz) can diced tomatoes

2 (15 oz) cans red beans (I used kidney because it is what I had)

1 (16 oz) pkg frozen cut okra

2 cups broth (vegetable or chicken)

2 cups corn kernels (frozen, fresh, or canned)

1 onion, chopped

3 cloves garlic, minced

1 1/2 tsp Cajun seasoning

Cook rice per package directions

Combine remaining ingredients in a Dutch oven.

Cover and bring to a boil.

Reduce heat, and simmer, uncovered, 15 minutes.

Serve succotash over rice.

I think it needs more cajun seasoning and some salt as well.

Some members of the family also like to sprinkle with parmesan cheese.