Title: Baked vegetable gumbo creole
 Categories: Soups, Cajun, Stews
      Yield: 10 Servings
 
      1 lb Okra, sliced diagonally
     20 oz Frozen okra, sliced
           Boiling salted water
      1    Celery rib, sliced diagonal
      2    Bell peppers, cut in strips
     20 oz Frozen lima beans
      8    Ears fresh corn kernels
     20 oz Frozen corn, thawed
           Margarine
           Bread crumbs
      1 sm Onion,chopped
      4    Ripe tomatoes, sliced
      2    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 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 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.