Creamy Cajun Gumbo Casserole

Ingredients:

1 tablespoon olive oil, plus additional for oiling pot

1 medium green bell pepper, cored and thinly sliced

1 medium red bell pepper, cored and thinly sliced

1 medium yellow or orange bell pepper, cored and thinly sliced

1 teaspoon sea salt

4 green onions, thinly sliced

2 large cloves garlic, minced

1-15 ounce can diced tomatoes, including juice, fire-roasted preferred

2 bay leaves torn in half

2 tablespoons Cajun seasoning (if too spicy, consider using less)

1 teaspoon Old Bay or Chesapeake Bay seasoning

1 teaspoon fennel seed

Optional but recommended: 1 teaspoon gumbo file or file powder (ground Sassafras leaves)

1/2 teaspoon smoked paprika

1/4 to 1/2 teaspoon freshly ground black pepper

12 ounces cooked riced cauliflower or cooked white rice (approximately 12 ounces)

12 ounces frozen, thawed, cut okra

1/2 cup Tofutti Better Than Sour Cream

Garnish: roasted and lightly salted peanuts and/or fried okra (frozen or fresh)

Directions:

Preheat oven to 350 degrees.

Lightly oil bottom and sides of a large oven-proof pot like a Dutch oven. Pour tablespoon olive oil in bottom of pot and bring to shimmering over medium heat. Add bell peppers with a pinch of salt and sauté, stirring frequently, several minutes or until softened. Lower heat if necessary to prevent browning.

Add green onions and garlic and sauté, stirring, for 30 seconds. Add all remaining ingredients and cook, stirring occasionally, for several minutes or until heated through and flavors begin to marry. Check for salt and add if desired.

Place pot, uncovered, in center of oven and bake for approximately 25 to 30 minutes or until slightly cooked down, vegetables are very tender, and flavors are well married. Remove bay leaves if desired and serve in bowls, garnished with peanuts and/or fried okra.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.