* 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
Salted water -- boiling
1 Celery rib -- sliced diagonal
2 Bell peppers -- cut in strips
20 oz Frozen lima beans
8 Fresh corn ears -- kernels from
20 oz Frozen corn -- thawed
Margarine
Bread crumbs
1 sm Onion -- chopped
4 Ripe tomatoes -- sliced
2 Serrano chiles -- thinly sliced
1 ts Fresh basil -- chopped
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 & 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 300?F oven for
1 hour.

Note:

This can be baked in the morning and reheated slowly before
serving. It tastes even better the second day.


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