Is there such a thing as Cajun Mexican fusion? Well there is now!
As a total aside, I have noticed in my recent posts that I am kind of providing a check in with what I am doing. Said differently, this is a look at a BLOGGERS LIFE. I am kind of watching THE KITCHEN but more importantly, I have a couple of pot roasts and beer can chicken on the smoker as well as my dried chilies soaking as I get ready to make my red sauce. And yes, I am writing this post. I think you could say I have 3 food things going on at once.
Dinner has passed and we had a great time and great food but that is for a later post. So back to my Cajun Mexican Okra & Corn recipe which has so many interesting flavors mixed together. I love okra. I learned to use it for my GUMBO recipes. It adds great texture, thickens dishes and has a sweet flavor to it.
My okra corn dish comes together very easily. The only thing that took time was that I bought fresh okra that I had to cut. Normally, I buy frozen okra, and if you do that, the taste is just fine and no cutting to do. The ingredients are simply layered into the skillet. Once all the ingredients are mixed in the pan, the dish is ready to serve.
The cast of characters.
Cajun Mexican Okra & Corn
An incredible fusion dish mixing 2 unique and strong food cultures. A Cajun Mexican Corn & Okra side dish with spice, texture and flavor.
- 12 Ounces Fresh okra diced
- 2 Cans Corn
- 29 Ounces Whole Tomatoes
- 1/4 Whole Onion diced
- 1 Tbsp "Slap Ya Mama" Cajun seasoning
- 3 Tbsp Zach Brunnell Pepper Sauce
- 1 Tbsp Olive oil
Begin by heating the oil in a skillet. Add the onion and spice and cook until softened - 3 minutes. Next, add the corn followed by the okra. Mix well and simmer. Now add the pepper sauce and finish by adding the tomatoes. Break up the tomatoes with a wooden spoon. Simmer for some 10 - 15 minutes.
Serve and enjoy!