Baked Vegetable Gumbo Creole

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Time to Prepare this Recipe 70 minutes Prep: 10 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 83 calories per serving view nutrition facts
# of servings this recipe makes 10 servings suggest servings
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Ingredients

1 pound okra sliced diagonally, or 20 ounces frozen
1 each celery stalks sliced diagonally
2 each sweet bell peppers cut into strips
20 ounces lima beans frozen
8 ears corn fresh, kernels removed, or 20 ounces frozen corn
1 x butter or margarine
1 x bread crumbs
1 small onion chopped
4 each tomatoes sliced
2 each serrano chiles thinly sliced
1 teaspoon basil fresh
1/2 teaspoon basil crumbled
1 x salt to taste
1 x black pepper to taste

Directions

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 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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Nutrition Facts

Serving Size 185g
Amount per Serving
Calories 83 5% of calories from fat
% Daily Value*
Total Fat 0.0g1%
 Saturated Fat 0.0g0%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 17mg1%
Total Carbohydrate 17.0g6%
 Dietary Fiber 4.0g18%
 Sugars 3.0g
Protein 5.0g9%
Vitamin A 16%  Vitamin C 145%
Calcium 6%  Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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