Baked Vegetable Gumbo Creole

70 minutes Prep: 10 minutes Cook: 60 minutes

83 calories per serving view nutrition facts

10 servings suggest servings

Be the first to add a photo of this recipe!

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.

Add your comment

Categories this recipe belongs to

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.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to of the shelf

Last Recipes Viewed

Recipe Bite

About Tarragon

by Laurie

History - The species name dracunculus derive from Latin draco "dragon" and Greek drákoon, because the herb was, in the Middle Age, popular for driving away these beasts. Tarragon was used by the ancient Greeks to relieve toothaches. During the Middl...

Member Review

Red Wine Braised Roots Vegetables and Mushrooms

At Thanksgiving, I will make this recipe again, I tried this recipe last weekend with my friends, all of them loved these roots vegetables, using red wine to braise them, adding fantastic flavor, I already gave this recipe to my friends, good recipe to share.

Reviewed by mixtogether