If Creoles aren’t available in your area, substitute any ripe tomato or canned. This recipe for Smothered Okra and Creole Tomatoes comes from Louisiana Cookin’ Magazine. Yield: 6-8 servings 4 tablespoons cooking oil 2 pounds fresh okra, sliced into 1/8th-inch rings 4 tablespoons bacon grease 4 tablespoons flour 1 onion, chopped 3 stalks celery, … Continue reading
Stuffed Tomato MAKES 6 SERVINGS Courtesy of Chef Leah Chase of Dooky Chase’s New Orleans, LA 1/3 cup butter, melted 1 onion, finely chopped 1/2 pound finely chopped ham 1 pound Louisiana shrimp, (40 – 50 count), coarsely chopped6 medium tomatoes 2 cloves garlic, finely chopped 3 sprigs fresh thyme or 1 teaspoon dried thyme … Continue reading
The famous Shakespearean quote, “What’s in a name? that which we call a rose/ By any other name would smell as sweet?” is the perfect explanation for a Creole tomato. Glorified in the culinary and cultural worlds, a Creole tomato is actually no different than any other tomato except that it is grown in soil from southern Louisiana. But despite origins that make it seem like it would be indistinguishable from other tomatoes, this tomato has received international recognition and honorary status. The ridges that may form on the top resemble a “crown” to its followers and the referenced, distinct taste raises it to its exalted ranks. Continue reading
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