Baked vegetable gumbo creole

 
                        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
                         Boiling salted water
    1       ea           Celery rib, sliced diagonal
    2       ea           Bell peppers, cut in strips
   20       oz           Frozen lima beans
    8       ea           Ears fresh corn kernels
   20       oz           Frozen corn, thawed
                         Margarine
                         Bread crumbs
    1       sm           Onion,chopped
    4       ea           Ripe tomatoes, sliced
    2       ea           Serrano chiles,thinly sliced
    1       t            Chopped fresh basil
      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 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. NOTE: This can be baked in
   the morning and reheated slowly before serving. It
   tastes even better the second day.
  
 
 
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