Baked Vegetable Gumbo Creole

Baked Vegetable Gumbo Creole

This recipe is strictly for okra lovers.


-Sweet Mama Janisse



For 12 people ()


  • 1 pound(s) fresh okra, diagonally sliced
  • 1 teaspoon(s) chopped fresh basil
  • 2 (10 ounce) packages frozen sliced okra
  • boiling salted water
  • 1 rib celery, diagonally sliced
  • 2 bell peppers, in strips
  • 2 (10 ounce) packages frozen lima beans
  • 8 ears fresh corn kernels
  • 2 (10 ounce) packages frozen corn, thawed
  • butter or margarine
  • bread crumbs
  • 1 small onion, chopped
  • 4 ripe tomatoes, sliced
  • 2 serrano chiles, thinly sliced
  • 0.5 teaspoon(s) dried basil, crumbled
  • 0.5 cup(s) shredded Monterey Jack
  • salt and black pepper to taste
Cooking time

Baked Vegetable Gumbo Creole Directions

  1. Cook fresh okra briefly in boiling salted water; drain.
  2. Blanch celery in boiling salted water.
  3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn [do not overcook], then drain vegetables.
  4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra.
  5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish.
  6. Sprinkle with chiles and season with salt and pepper.
  7. Dot with butter and sprinkle with bread crumbs.
  8. Repeat layering until casserole is filled.
  9. Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired.
  10. Bake uncovered in preheated 300 degrees over for 1 hour.

Nutrition facts