Baked Vegetable Gumbo Creolecajun, soups, stews 1 lb okra, sliced diagonally 20 oz frozen okra, sliced 1 boiling salted water 1 each celery rib, sliced diagonal 2 each bell peppers, cut in strips 20 oz frozen lima beans 8 each ears fresh corn kernels 20 oz frozen corn, thawed 1 margarine 1 bread crumbs 1 small onion,chopped 4 each ripe tomatoes, sliced 2 each serrano chiles,thinly sliced 1 teaspoon chopped fresh basil 1/2 teaspoon dried basil,crumbled 1 salt to taste 1 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. |
