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Receta Baked Vegetable Gumbo Creole From Tony Burke

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Raciónes: 10

Ingredientes

Cost per serving $2.45 view details
  • 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

Direcciones

  1. Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water.
  2. 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.
  3. Oil a large baking dish and sprinkle with bread crumbs; add in a layer of corn-bean mix and okra.
  4. Combine onion, tomatoes and basil; spoon layer of onion-tomato mix over bottom layer in dish. Sprinkle with chiles and season with salt and pepper. Dot with margarine and sprinkle with bread crumbs.
  5. Repeat layering till casserole is filled. Top with a layer of okra which has been dipped in crumbs and lightly sauteed.
  6. Bake uncovered in preheated 300F for 1 hour.
  7. 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

Amount Per Serving %DV
Serving Size 309g
Recipe makes 10 servings
Calories 336  
Calories from Fat 12 4%
Total Fat 1.47g 2%
Saturated Fat 0.27g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 27mg 1%
Potassium 1643mg 47%
Total Carbs 69.61g 19%
Dietary Fiber 17.2g 57%
Sugars 11.16g 7%
Protein 17.95g 29%
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