Baked Vegetable Gumbo Creole

* Exported from MasterCook *

BAKED VEGETABLE GUMBO CREOLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Okra, sliced diagonally
20 oz Frozen okra, sliced
Boiling salted water
1 ea Celery rib, sliced diagonal
2 ea Bell peppers, cut in strips
20 oz Frozen lima beans
8 ea Ears fresh corn kernels
20 oz Frozen corn, thawed
Margarine
Bread crumbs
1 sm Onion,chopped
4 ea Ripe tomatoes, sliced
2 ea Serrano chiles,thinly sliced
1 t Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste
Black pepper to taste

Cook fresh okra briefly in boiling salted water;
drain. Blanch celery in boiling salted water.
Add bell peppers and lima beans and cook until just
tender; during last 30 seconds, add corn (do not
overcook), then drain vegetables. Oil a large baking
dish and sprinkle with bread crumbs; add a layer of
corn-bean mixture and okra. Combine onion, tomatoes
and basil; spoon layer of onion-tomato mixture over
bottom layer in dish. Sprinkle with chiles and season
with salt and pepper. Dot with margarine and sprinkle
with bread crumbs. Repeat layering until casserole is
filled. Top with a layer of okra that has been dipped
in crumbs and lightly sauteed. Bake uncovered in
preheated 300F for 1 hour. NOTE: This can be baked in
the morning and reheated slowly before serving. It
tastes even better the second day.



- - - - - - - - - - - - - - - - - -