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Maque Choux

6 strips thick-sliced smoked bacon
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 celery ribs, chopped
4 cups thawed frozen corn kernels
2 garlic cloves, finely minced
1 1/2 teaspoon Cajun Seasoning (recipe follows)
2 large ripe tomatoes, seeded and chopped
Salt to taste

1. Cook bacon in a frying pan until crisp; drain on paper towels, crumble and set aside.
2. Discard all but 3 tablespoons of the bacon fat from the pan. Add the onion, bell pepper, and celery to the pan, and cook over medium-low heat until the onion is golden brown, about 15 to 20 minutes.
3. Add the corn, garlic, and Cajun Seasoning, and cook, stirring frequently, until the corn is heated through, about 5 minutes.
4. Stir in the tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes. Stir in the chopped bacon and season with salt to taste. Serve immediately.

Makes 6 servings.

Cajun Seasoning: Combine 2 tablespoons paprika, 1 tablespoon each dried thyme and basil, 1 teaspoon each garlic powder and onion powder, 1/2 teaspoon freshly ground black pepper, and 1/8 to 1/4 teaspoon cayenne pepper. Save leftovers in a covered jar and use to season other dishes such as chicken, pork or fish.