Categories: Recipes Date: Nov 18, 2013 Title: Jacques-Imo's Creole Stuffed Tomatoes
Thanks to our hothouse tomato growers, Tad Ledet and Greg Sanamo, we don't have to wait for big red, ripe tomatoes to make Jacques-Imo's Creole Stuffed Tomatoes. Ask one of our chicken vendors if they have chicken livers in stock, grab a bell pepper from one of our produce vendor tables and make this delicious meal market fresh!
To prepare Dirty Rice: Melt butter in a sauté pan. Combine chicken livers, celery, onion, and bell pepper and sauté until seasoning vegetables are translucent. Mix in rice, bay leaf, hot sauce, and thyme. Continue to cook until mixture is heated through. Mix in garlic and parsley and reserve.
To prepare Stuffed Tomatoes: Preheat oven to 350 degrees. Scoop out tomatoes, then turn upside down on paper towels to drain. Fill each tomato with about 1/4 cup dirty rice. Place tomatoes in a square baking pan. Add water to the pan until water comes about halfway up the sides of the tomatoes. Bake at 350 degrees for 30 minutes. Garnish with bell pepper strips before serving.
Note: If your tomatoes won’t stand up on their own, cut a wafer-thin slice from the bottom of each tomato to create a flat, even surface
Recipe compliments of Jack Leonardi, Jacques-Imo's Cafe