Creole Tomato Festival and Recipe

Welcome to Road Trip Monday ! The creole tomatoes are ready and we are ready to party in the Big Easy :

The Creole tomato was designated the official vegetable plant of Louisiana in 2003. This delicious variety of tomato is grown only in certain parts of south Louisiana where the soil is just right. Some say “tomato,” some say “tomaahto,” but in New Orleans they say “Creoles.”

• Food Events
• Music
• Arts /kids Events
• Farmers market

The Culinary Stage will feature talks about the Creole tomato, eating contests, giveaways, and cooking demonstrations by local chefs both days of the fest from 12:00 p.m. to 4:00 p.m.

Saturday, June 8

12:00pm Sylvain

1:00pm Creole Tomato Talk with LSU AgCenter

2pm Creole Tomato Eating Contest

Sunday, June 10

12:00pm Cavan

1:00pm Creole Tomato Talk with Becnel’s Farm

2:00pm Creole Tomato Eating Contest

3:00pm Andrea’s Restaurant & Catering

Stuffed Creole Tomato :

6 to 8 large tomatoes

1/2 teaspoon salt

2 cups cooked long grain rice

1/2 pound sliced bacon, cooked and crumbled

3/4 cup shredded cheddar cheese

1/2 cup finely chopped onion

1/4 cup minced fresh parsley

1 egg, beaten

1/2 teaspoon pepper

1 pound cooked small shrimp

1/4 cup dry bread crumbs

2 tablespoons butter, melted

Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350° for 30 minutes or until heated through.