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Baked Vegetable Gumbo Creole Recipe

Baked Vegetable Gumbo Creole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Vegetable Gumbo Creole recipe  PDF


1 lb Okra, sliced diagonally
20 oz Frozen okra, sliced
Boiling salted water 1 ea Celery rib, sliced diagonal
2 ea Bell peppers, cut in strips
20 oz Frozen lima beans
8 ea Ears fresh corn kernels
20 oz Frozen corn, thawed
Margarine Bread crumbs 1 sm Onion,chopped
4 ea Ripe tomatoes, sliced
2 ea Serrano chiles,thinly sliced
1 ts Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste Black pepper to taste 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 mi ture and okra. Combine onion, tomatoes and basil spoon layer of onion tomato mi ture 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 sauteed. 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.

Baked Vegetable Gumbo Creole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
584 people have voted
Last Reviewed on 2018-12-12



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