Best 2 Creole Stuffed Tomatoes Recipes

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Creole stuffed tomatoes are a classic dish that combines the flavors of Creole cuisine with the freshness of tomatoes. This dish is typically made with a mixture of ground beef, pork, and vegetables, which is then stuffed inside of a tomato and baked. The result is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. There are many different variations of creole stuffed tomatoes, but some common ingredients include rice, bell peppers, onions, and garlic. The tomatoes can also be stuffed with seafood, such as shrimp or crab, or with a vegetarian mixture of vegetables and beans.

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE STUFFED TOMATOES



Creole Stuffed Tomatoes image

One of my hobbies is cooking and trying out different foods. This recipe is something I created years ago and have made many times since.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 12

6 to 8 large tomatoes
1/2 teaspoon salt
2 cups cooked long grain rice
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
1 egg, beaten
1/2 teaspoon pepper
1 pound cooked small shrimp
1/4 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt 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.

Nutrition Facts :

FRANK'S STUFFED CREOLE TOMATOES



Frank's Stuffed Creole Tomatoes image

Take a pan of spicy sautéed crawfish tails and a bowl of my secret-recipe egg salad mixture, stuff it inside eight or ten hollowed out Creole tomatoes, and serve them chilled atop a crispy lettuce leaf and alongside a stack of buttered multigrain crackers and you're ready for some Southern-style summertime eatin'!

Provided by bighause

Categories     One Dish Meal

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 18

5 ripe creole tomatoes, tops removed and hollowed out
4 tablespoons margarine
1 cup finely diced yellow onion
1 tablespoon minced garlic
2 cups pulp from hollowed out tomatoes
1 lb louisiana crawfish tail, with fat
12 hard-cooked eggs, peeled and coarsely chopped
3/4 cup mayonnaise
1 teaspoon chicken soup base (or granulated chicken bouillon)
3/4 cup finely minced red onion
1/3 cup finely diced celery
1/4 cup minced fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon louisiana hot sauce
1 tablespoon fresh lemon juice
salt
fresh coarse ground black pepper
paprika (to garnish)

Steps:

  • The first thing you want to do is trim the tops off the tomatoes, scrape out all the inside pulp with a melon baller, and set the tomatoes onto a cookie sheet in the refrigerator to chill.
  • Next, in a 12-inch non-stick skillet, melt the margarine, drop in the onions and garlic, and sauté them over high heat until the onions begin to wilt (it isn't necessary to caramelize them-and besides, you don't want to burn the garlic). When you're feel as though the onions have softened sufficiently, pour into the skillet all the pulp you removed from inside the tomatoes and cook it down until the majority of the liquid evaporates (which should take about 10 minutes over a medium-high heat).
  • Now once the tomato pulp has reduced, add to the skillet the crawfish tails (along with any crawfish fat left inside the package), stir everything together well, and cook the mixture just until the crawfish come up to heat-don't overcook them or they'll become tough and rubbery. When they're ready, turn off the fire, remove the skillet from the burner, and allow them to cool to room temperature.
  • Then, when you're ready to stuff the tomatoes, take a large mixing bowl and a rubber spatula and add all the egg salad ingredients to the bowl-the eggs, mayo, soup base, red onion, celery, parsley, Dijon mustard, hot sauce, and lemon juice. Now very gently and for a very short time, fold the ingredients together-do not stir...fold! You don't want to mash the egg yolks. When the ingredients are thoroughly blended, add the contents of the crawfish skillet to the mixture and fold everything together again-this time until the mix is totally uniform.
  • All that's left to do is season the stuffing to taste with salt and black pepper and mound the mixture by heaping spoonfuls into the chilled tomato hulls. Sprinkle the tomatoes lightly with a little paprika and serve each stuffed tomato on top crispy lettuce leaf with buttered crackers.
  • Chef's Notes:.
  • (Personally, this not the chef speaking, Frank, this is the guy who posted this recipe, I would stuff the tomatoes as directed and bake them at 350 degrees for 20 to 30 minutes).
  • Instead of crawfish tails, you can also use fresh shrimp sautéed down in the onions and garlic. Simply fold in the shrimp just as you would the crawfish tails.
  • The stuffing turns out best if you finely chop up the pieces of the tomato pulp before cooking it down with the crawfish. I suggest you do the chopping by hand with a chef's knife-a food processor purees the tomatoes too finely.
  • This recipe uses the minimum amount of mayonnaise. If you'd prefer your stuffing to be slightly more moist and creamy, you can stir in as much as twice the amount of mayo without changing the taste and texture of the recipe.
  • The tomatoes may be served freshly made, but they seem to have a richer taste and flavor once they have been chilled, especially overnight. Just make sure you cover them well with plastic wrap.
  • Oh-and I emphasize once again, fold the mixture gently. If you stir or mix it together the egg salad will turn pasty and lose it's palatability.
  • frank davis.

Nutrition Facts : Calories 537.9, Fat 35.1, SaturatedFat 7.5, Cholesterol 615, Sodium 663.5, Carbohydrate 24.9, Fiber 3.6, Sugar 11.5, Protein 31.7

Tips:

  • Choose ripe, firm tomatoes: Look for tomatoes that are deep red in color and have no blemishes. Avoid tomatoes that are too soft or have cracks.
  • Use a sharp knife to cut the tomatoes: This will help to prevent the tomatoes from splitting.
  • Scoop out the tomato pulp carefully: Use a spoon to gently scoop out the pulp, leaving the shells intact.
  • Season the tomato shells: Sprinkle the tomato shells with salt and pepper before stuffing them.
  • Use a variety of fillings: Be creative with your fillings! You can use anything from ground beef and rice to seafood and vegetables.
  • Bake the tomatoes until they are tender: The baking time will vary depending on the size of the tomatoes and the filling you are using. Bake until the tomatoes are soft and the filling is cooked through.
  • Serve the tomatoes hot or cold: Creole stuffed tomatoes can be served hot or cold. They are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Conclusion:

Creole stuffed tomatoes are a delicious and easy-to-make dish that is perfect for any occasion. With a variety of fillings to choose from, you can create a dish that everyone will enjoy. So next time you're looking for a new and exciting recipe, give Creole stuffed tomatoes a try!

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