The typical stuffed tomatoes you may come across has a breading and herb mixture. That is not this stuffed tomato. In New Orleans, everything can be stuffed, and if stuffed, will be stuffed with some type of protein (chicken, shrimp, beef, pork, etc.) And that’s what I love about the food here. It’s not limited to any one recipe or way to make something.
This recipe is for stuffed tomatoes that had a chicken herb and bread crumb stuffing. It’s absolutely delicious, I used leftover chicken from a roast that I made, which made them even more flavorful. If you want to make it this way, i.e, with chicken, you don’t have to use leftover roasted chicken. You can cook either a chicken breast or thighs. Your preference. The total amount of meat for 6 medium sized tomatoes should equal 1.5 to 2 cups.
I would consider these tomatoes to be a very nice side dish to make for your family during holiday or Sunday meal. They are really pretty and bright, and as you know, we eat with our eyes. If you have company over, these would also make a nice appetizer to serve as well.
The type of tomatoes that can be used to make this is completely up to you. If you have a specific type you like, go for it. If this is a new recipe that you are trying, then regular medium tomatoes can be a starting point. Later on down the line you can mix it up by using yellow or green tomatoes. That would look very pretty and taste good.
If you haven’t notice, I like my food to look just as good as it tastes! The breading for these stuffed tomatoes is made on stove-top then stuffed into the tomato. After the tomatoes are stuffed, they should be heated in the oven to finish the cooking process. The tomatoes will be be roasted and the stuffing will receive a nice golden brown color. If you would like, you can sprinkle some Parmesan cheese on top after they have cooked in the oven.
These stuffed tomatoes can be served on the side of a nice roasted chicken or roasted beef. You can even serve some type of beans with them, like a Butter or Lima bean. Overall, its summertime and tomatoes are ripe for the picking and getting them into as many recipes as possible is a cooking goal for me! Enjoy!
Creole Stuffed Tomatoes
- 6 large tomatoes
- 1 Onion
- 1 cup Seasoned Bread Crumbs
- 1 cup Chicken meat preferably white meat
- 1 tbsp butter
- 1 tsp Thyme
- Salt to taste
- Pepper to taste
- Cayenne dash
Preheat oven to 350 F.
Cut the tops off of 6 large tomatoes and remove the inside tomato without puncturing the outer tomato, keep the inside meat and set aside.
In a saute pan on medium heat add 1 tbsp of butter and cook onion for 5 minutes until tender and translucent.
Add one cup of cooked white meat of chicken to the onion and let it brown together for a few minutes.
Add the tomato meat and allow them to stew for a few minutes. Stir in 1 cup of seasoned bread crumbs. Season with salt, pepper, cayenne, thyme, and seasoning blend.
Remove from heat, allow mixture to cool slightly. Stuff mixture back into tomatoes. Place tomatoes on baking dish and heat in oven for 30 minutes. Serve hot as side dish or appetizer.