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  Recipe Home » Cajun » Baked Vegetable Gumbo Creole From Tony Burke
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  Baked Vegetable Gumbo Creole From Tony Burke
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 286
Ingredients:
1 lb 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 tsp Chopped fresh basil
1/2 tsp 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.

NOTE: This can be baked in the morning and reheated slowly before
serving. It tastes even better the second day.
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