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Baked Vegetable Gumbo Creole From Tony Burke

This Baked Vegetable Gumbo Creole From Tony Burke recipe uses Fresh Okra Diag Sliced, Frozen Sliced Okra Boiling Salted Water, Rib Celery Diagonally Sliced, Bell Peppers In Strips, and Frozen Lima Beans. Serves 10. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 2 pkg
• 1
• 2
• 2 pkg
• 8
• 2 pkg
• 1
• 4
• 2
• 1
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   Drain.

2. 2

   Blanch celery in boiling salted water.

3. 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. 4

   Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra.

5. 5

   Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish.

6. 6

   Sprinkle with chiles and season with salt and pepper.

7. 7

   Dot with butter and sprinkle with bread crumbs.

8. 8

   Repeat layering until casserole is filled.

9. 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. 10

    Bake uncovered in preheated 300' over for 1 hour.