Baked Vegetable Gumbo Creole From Tony Burke Recipe

• 1 lb Okra, sliced diagonally
• 20 ounce Frzn okra, sliced Boiling salted water
• 1 x Celery rib, sliced diagonal
• 2 x Bell peppers, cut in strips
• 20 ounce Frzn lima beans
• 8 x Ears fresh corn kernels
• 20 ounce Frzn corn, thawed Margarine Bread crumbs
• 1 sm Onion,minced
• 4 x Ripe tomatoes, sliced
• 2 x Serrano chiles,thinly sliced
• 1 tsp Minced fresh basil
• 1/2 tsp Dry basil,crumbled Salt to taste Black pepper to taste

1. Cook fresh okra briefly in boiling salted water; drain.
2. Blanch celery in boiling salted water.
3. Add in bell peppers and lima beans and cook till just tender; during last 30 seconds, add in corn (don't overcook), then drain vegetables.
4. Oil a large baking dish and sprinkle with bread crumbs; add in a layer of corn-bean mix and okra.
5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mix over bottom layer in dish.
6. Sprinkle with chiles and season with salt and pepper.
7. Dot with margarine and sprinkle with bread crumbs.
8. Repeat layering till casserole is filled.
9. Top with a layer of okra which has been dipped in crumbs and lightly sauteed.
10. Bake uncovered in preheated 300F for 1 hour.
11. NOTE: This can be baked in the morning and reheated slowly before serving.
12. It tastes even better the second day.

okra, celery, bell peppers, lima beans, corn kernels, corn, onion, tomatoes, serrano chiles, fresh basil, basil

Taken from cookeatshare.com/recipes/baked-vegetable-gumbo-creole-from-tony-burke-75994 (may not work)