Creole Tomato Basil Pie with Crawfish and Andoullie Sausage
Okay this was a winner winner crawfish dinner. So savory with layers of Cheese, Crawfish, Tomatoes, Onions, and more cheese. And then the basil on top wow! It was a well crafted recipe that I would not have a problem taking to any event or social. Outstanding! The only issue I have is my dish did not look like the picture. It was close but the picture showed more tomato, but that’s ok because I’m sure they did’nt put as much chesse or bread crumbs on top to reveal the tomatos. In fact I acturally used half as many bread crumbs as the recipe called for.
But heck, I don’t care how the picture came out, we loved this dish and would be proud to serve it to anyone at anytime. Thanks to those folks at Lousiana Cooking for posting this wonderful recipe.
Creole Tomato and Basil Pie with Crawfish and Andouille Sausage
Ingredients
- 4 to 5 medium Creole tomatoes
- 1 9-inch Classic Piecrust pre-baked pie shell (recipe on page 95)
- 1 cup grated Monterey Jack cheese
- ½ cup olive oil
- ½ cup torn basil leaves
- 1 cup chopped andouille sausage
- 1 cup cooked crawfish tails
- 1 cup grated Cheddar cheese
- 1 cup freshly grated Parmesan cheese
- Salt and cracked black pepper to taste
- 1 small Bermuda onion peeled and thinly sliced
- 1 cup Italian seasoned bread crumbs
- Garnish: fresh basil
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with paper towels.
- Core tomatoes and cut into ¼-inch-thick slices. Let drain for about 1 hour on paper towels to remove excess liquid (otherwise pie will be soggy).
- In the bottom of prepared pie shell, layer ¼ cup Monterey Jack cheese and then top with sliced tomatoes. Brush tomatoes with olive oil and then sprinkle with one-third
- each of basil, andouille, crawfish tails, Cheddar, and Parmesan along with ¼ cup Monterey Jack. Season to taste with salt and pepper and then add 2 to 3 slices of Bermuda onion. Continue with tomato slices and repeat layers 2 to 3 times or until pie is filled. Sprinkle top generously with bread crumbs along with any remaining cheeses and basil.
- Bake for 1 to 1½ hours or until cheese is melted and bread crumbs are well browned. Shield edge of crust with foil during last 10 to 15 minutes, if needed. Remove from oven. Allow pie to cool for 30 minutes on a wire rack before serving. If desired, place finished pie in refrigerator and serve cold, or freeze until ready to use. *
Notes
For more Louisiana Cooking Recipes follow this link.
For more of my Cajun recipes click here. https://darlenestable.com/category/cajun-seafood/
