Stuffed Creole Tomatoes with Jambalaya Girl Jambalaya June 19 2023
If you insist on adding tomato to Jambalaya, this is the best way to do it . . . stuff it in a Louisiana Creole Tomato!
6 Creole Tomatoes
½ lb. diced sausage
½ lb. diced chicken
1 cup (or 8 oz. package) uncooked Jambalaya Girl Jambalaya Seasoned Rice Blend
1.5 cups water
2 stalks celery, chopped
½ bell pepper, chopped
1 small onion, chopped
3 cloves garlic
Preheat the oven to 350°F.
Cut tops off tomatoes, set aside. Scoop out the inside of tomato, reserve for blender.
Spray baking dish with non-stick oil/spray. Place tomatoes in baking dish and lightly salt the inside of tomatoes.
In a blender or food processor, blend tomato pulp, celery, bell pepper, onion and garlic.
In a deep skillet, fully cook chicken and sausage.
After chicken and sausage are cooked thoroughly, add 1.5 cups water to skillet and bring to a boil. Add tomato & vegetable puree and Jambalaya Girl Jambalaya Rice to skillet, bring back to a boil. Reduce heat and simmer until rice is ¾ cooked (little water left in pot).
Spoon the jambalaya into the tomatoes and place in the baking dish. Brush oil and sprinkle salt on tomato tops, place on top of stuffed tomatoes.
Bake for 25 to 30 minutes. Remove from oven and let rest for 10 minutes before serving.