Baked Vegetable Gumbo Creole
Ingredients
1 pound okra, sliced diagonally
20-ounce frozen okra, sliced
boiling salted water
1 each celery rib, sliced diagonal
2 each bell peppers, cut in strips
20-ounce frozen lima beans
8 each ears fresh corn kernels
20-ounce frozen corn, thawed
margarine
bread crumbs
1 small onion, chopped
4 each ripe tomatoes, sliced
2 each serrano chiles, thinly sliced
1 tsp. chopped fresh basil
1/2 tsp. dried basil, crumbled
salt to taste
black pepper to taste
Cooking Instructions
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 sautéed. Bake uncovered in preheated 300 degrees for 1 hour.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)