Baked Vegetable Gumbo Creole Recipe

Step 1

Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water.

Step 2

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.

Step 3

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.

Step 4

Repeat layering until casserole is filled. Top with a layer of okra that has been dipped in crumbs and lightly sauteed.

Step 5

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.

Things You'll Need

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

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