Baked Vegetable Gumbo Creole
A traditional Cajun recipe for Baked Vegetable Gumbo Creole.
Ingredients
- 1 Pound Fresh okra,diag. sliced
- 2 Package Frozen sliced okra[10oz]
- Boiling salted water
- 1 Rib celery,diagonally sliced
- 2 Bell peppers,in strips
- 2 Package Frozen lima beans[10oz]
- 8 Ears fresh corn kernels
- 2 Package Frozen corn,thawed[10oz]
- Butter or margarine
- Bread crumbs
- 1 Small onion,chopped
- 4 Ripe tomatoes,sliced
- 2 Serrano chiles,thinly sliced
- 1 Teaspoon Chopped fresh basil
- 1/2 Teaspoon Dried basil,crumbled
- Salt to taste
- Black pepper to taste
- 1/2 Cup Shredded Monterey Jack
Instructions
- 1
Cook fresh okra briefly in boiling salted water; drain.
- 2
Blanch celery in boiling salted water.
- 3
Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn [do not overcook], then drain vegetables.
- 4
Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra.
- 5
Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish.
- 6
Sprinkle with chiles and season with salt and pepper.
- 7
Dot with butter and sprinkle with bread crumbs.
- 8
Repeat layering until casserole is filled.
- 9
Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired.
- 10
Bake uncovered in preheated 300' over for 1 hour.