Baked Vegetable Gumbo Creole

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Baked Vegetable Gumbo Creole

 

1 pound fresh okra, diagonally sliced

bread crumbs

2 10 oz. packages frozen sliced okra

1 small onion, chopped

boiling salted water

4 ripe tomatoes, sliced

1 rib celery, diagonally sliced

2 serrano chiles, thinly sliced

2 bell peppers in strips

1 teaspoon chopped fresh basil

2 packages frozen lima beans(10oz)

1/2 teaspoon dried basil, crumbled

8 ears fresh corn kernels

salt to taste

2 10 oz. packages frozen corn, thawed

black pepper to taste

butter or margarine

1/2 cup shredded Monterey Jack

 

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.

Butter 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 butter 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 in

butter; sprinkle evenly with shredded cheese if desired.

Bake uncovered in preheated 300 degree oven for 1 hour.

Makes 10 servings.

 

 

 

 

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