COMMENT:
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.
INGREDIENTS:
- 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
METHOD:
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. |
