Creole Tomato Basil Pie
PREP TIME: 45 Minutes
SERVES: 6 - 8

I remember one Saturday afternoon when Patti Fullilove, owner of Fullilove Herb Farm in Shreveport, Louisiana, and I spent time discussing her famous tomato and basil pie. She remarked that any Cajun addition to the pie would make it better. I never knew the origin of the dish until I found a similar version served at Magnolia Plantation in Natchitoches. It's definitely Creole.


  • 5 - 6 medium size ripe Creole tomatoes
  • 1/2 cup torn basil leaves
  • 1 cup grated Monterrey Jack cheese
  • 1/2 cup olive oil
  • 1/2 cup julienned andouille sausage
  • 1 cup crawfish tails
  • 1/2 cup cheddar cheese
  • 1/2 cup Parmesan cheese
  • 1 small Bermuda onion, sliced
  • salt and cracked pepper, to taste
  • 1 cup seasoned Italian bread crumbs
  • 1 - 9 inch pre-baked pie shell

Pre-heat oven to 350 degrees F. Cut tomatoes into one quarter inch slices. Drain for approximately one hour on paper towels. You must remove the excess liquid, otherwise the pie will be soggy. Generously layer Monterrey Jack into the bottom of the pre-baked crust. Place a layer of sliced tomatoes, paint with olive oil and sprinkle with basil, andouille, crawfish, cheddar and Parmesan cheese. Season with salt and pepper. Add two to three slices of Bermuda onion and continue until the pie is filled. Once the top layer has been added, sprinkle generously with a mixture of bread crumbs and Parmesan cheese. Add the remaining Monterrey Jack and basil. Bake fifteen to twenty minutes or until cheese is melted and bread crumbs are well browned. Allow pie to cool slightly before serving. You may place the finished pie in the refrigerator and serve cold or freeze for later use.

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