• Tommy Centola

Stuffed Creole Tomatoes

Updated: Jan 4

Late summer months are the peak season for Creole Tomatoes. In 2003, the state of Louisiana named the Creole Tomato as the offficial vegetable plant of the state. Now, some people will say that tomatoes are fruits not vegetables. I am not going to get into that debate. I am here to offer you a great use for Creole Tomaotes. Now, many people would say that the only thing you need to eat with a great Creole Tomato is a salt shaker. After you try this recipe, I think you will agree that it has many uses.

6 to 8 large Creole Tomatoes

½ teaspoon Creole Seasoning

2 cups cooked Long Grain Rice

½ pound sliced Bacon, cooked and crumbled

¾ cup shredded Cheddar Cheese

½ cup finely chopped Onion

¼ cup minced fresh Parsley

1 Egg, beaten

½ teaspoon Pepper

1 pound cooked Small Shrimp

¼ cup dry Italian Style Bread Crumbs

2 tablespoons Butter, melted

Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle Creole Seasoning inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350° for 30 minutes or until heated through.

Enjoy!!!

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