How To make Baked Vegetable Gumbo Creole
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 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.
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CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE
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Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
This gumbo recipe is Leveled-Up with chicken, andouille and of course, plenty of Sweet Smokey Joe’s Creole Kick ????. It’s the perfect winter comfort dish that’s loaded with flavor????! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
1 tsp. Olive Oil
1 lb. Chicken Thighs chopped - (or chicken breast )
Kosher Salt and Black Pepper (to taste)
12 oz. Andouille (sliced into ¼ inch slices)
½ cp. Vegetable Oil (or Peanut Oil)
½ cp. Flour
1 medium Bell pepper chopped
1 medium Onion chopped
1 medium Celery Stalk chopped
3 cloves Garlic chopped
1 cp. Okra (I used frozen)
2 tbsp. Cajun Seasoning (or more to taste)
6 cps. Chicken Stock
3 Bay Leaves
4 tbsps. chopped Parsley + more for serving
1 tbsps. Filé powder (or to taste)
Cooked White Rice (to serve)
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Delicious Veggie Gumbo!
Hey my pretty YTB's! Come join me tonight while I make the best veggie gumbo you will ever taste! Yummy!
Gumbo 101 with Chef Leah Chase
What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.
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