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Jacques-Imo's Creole Stuffed Tomatoes

Source of Recipe


The Times-Picayune






List of Ingredients



• 4 Creole tomatoes
  
• 2 cups dirty rice (recipe follows)
  
• Bell pepper strips for garnish
  






Instructions



1. Preheat oven to 350º F.
   
   
2. Scoop out tomatoes; turn upside-down on paper towels to drain.
   
   
3. Fill each tomato with 1/4 cup dirty rice. Place in square baking pan. Fill with water about halfway to the top of the tomatoes. Cook for 30 minutes. To serve, garnish with bell pepper strips.
   
   Serves 4
   
   HINT: If your tomatoes won't stand up on their own, take a wafer-thin slice off the bottom to create a flat, even surface.
   
   ---
   
   DIRTY RICE
   
   • 1 dozen chicken livers
   • 1 medium onion, chopped
   • 1/2 medium bell pepper, chopped
   • 1 rib celery, chopped
   • 1/2 tsp thyme
   • Bay leaf
   • 1 tsp hot sauce
   • 1 cup day-old rice
   • Garlic, finely chopped
   • Parsley, finely chopped
   
   Finely chop chicken livers and sauté with onion, bell pepper and celery. Mix in thyme, bay leaf, hot sauce and rice. Continue to cook until heated through. Garnish with finely chopped garlic and parsley.
   
   -- From "Creole Soul"