Baked Vegetable Gumbo Creole

70 minutes Prep: 10 minutes Cook: 60 minutes

83 calories per serving view nutrition facts

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 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 17mg	1%
Total Carbohydrate 17.0g	6%
Dietary Fiber 4.0g	18%
Sugars 3.0g
Protein 5.0g	9%

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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Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.