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Baked Vegetable Gumbo Creole II

Baked Vegetable Gumbo Creole
Ingredients:
  • 1 lbs Okra, sliced diagonally
  • 20 oz Frozen okra, sliced
  • Boiling salted water
  • 1 each Celery rib, sliced diagonal
  • 2 each Bell peppers, cut in strips
  • 20 oz Frozen lima beans
  • 8 each Ears fresh corn kernels
  • 20 oz Frozen corn, thawed
  • Margarine
  • Bread crumbs
  • 1 small Onion, chopped
  • 4 each Ripe tomatoes, sliced
  • 2 each Serrano chiles, thinly sliced
  • 1 tsp Chopped fresh basil
  • 1/2 tsp Dried basil, crumbled
  • Salt to taste
  • Black pepper to taste
 Directions:
  • 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.
Suggested Sauces

Mad Dog 357 Hot Sauce
Blair's Hot Sauce
The Source Hot Sauce

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