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Louisiana Stuffed Tomatoes Over Creamy Grits

August 8, 2016 by Joy the Baker 34 Comments

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Cajun Stuffed Tomatoes with Creamy Grits

If I’m a tomato (stay with me… we’re in this together).  

If I’m a tomato, hanging out with the rest of my tomato buddies, piled together on a grocery display I might daydream about the things I could become.   A tomato, lazing around, thinking about its potential. I’ve come so far afterall… from flower, to green, to ripe, to picked.  I’ve avoided bug predators, I’ve managed a trip on a truck, I’ve been manhandled and squeezed, maybe dropped on my bottom.  I’ve been through a lot.  

But what will I beeeeee?  Will I be someone’s favorite fresh salsa?  Will I be Grandmom’s pasta sauce?  Will there be mozzarella?  Please say there will be cheese.  I’m so good with cheese.  Please please please don’t make me a salad unless there’s some sort of cheese and peach situation involved.  Please let me be well seasoned… just let me be picked by someone who knows how to salt me well.  I mean, isn’t that what we all want?    

Cajun Stuffed Tomatoes with Creamy Grits

If I were a tomato (you’re still with me and I appreciate it), I’d be singing praises at this  recipe.  Potential realized.  I am delicious. 

Stuffed with creamy cheese, andouille sausage, resting atop creamy grits?  A tomato’s best life.  Complete! 

Cajun Stuffed Tomatoes with Creamy Grits

Here’s what you’ll need:  

Tomatoes-  I chose the medium sort.  The sort that stand on their own.  The sort that have their green tops and a hunk of vine left on them at the grocery.  Maybe you’ve grown your own this summer?  If that’s the case I salute you.  You’re doing it right.

Holy Trinity is classic Louisiana.  Diced onion, diced celery, and diced bell peppers.  Our base flavors.  

Andouille Sausage-  I chose the pre-cooked sort and diced it into cubes.  Feel free to use any sausage you’d like, just crumble and cook it if necessary.  

Grits- The coarse heirloom sort of added bite and texture.  We’re adding a dash of butter and cream, too… for good measure. 

For the stuffing:  goat cheese + eggs + bread crumbs + parsley + cajun spice + salt and peppah.  

Cajun Stuffed Tomatoes with Creamy Grits

Here’s how we cook!  

Heat up a glug of olive oil in a saute pan and add onions.  

Cajun Stuffed Tomatoes with Creamy Grits

Toss in the celery.  

Cajun Stuffed Tomatoes with Creamy Grits

Toss in the peppers, too! 

Cajun Stuffed Tomatoes with Creamy Grits

After the trinity cooks down some, add the sausage bits and cook down until browned and crisp.  

This is good.  This is very good.  

Cajun Stuffed Tomatoes with Creamy Grits

While the sausage cooks down, set those grits to cook.  

I used McEwen & Sons Grits which are delightfully coarse and add a mega amount of texture to this dish.  They take a bit longer to cook down.  Absolutely delicious with a pat of butter and a splash of cream… but what isn’t really? You know? 

Cajun Stuffed Tomatoes with Creamy Grits

To make the cheese base for the stuffing, start by crumbling goat cheese into a bowl.  

Eggs for binding.  Two will do. 

Cajun Stuffed Tomatoes with Creamy Grits

Bread crumbs for body.  

Cajun Stuffed Tomatoes with Creamy Grits

Salt and pepper for flava.  

I need a bigger pepper grinder but this one is my good luck charm.  

Cajun Stuffed Tomatoes with Creamy Grits

We’re going Cajun so bust out the Tony Chachere’s seasoning.  
It’s a combination of peppers, celery salt, mustard powder, chili powder, unicorn magic…. it’s got it all and if you’re anything like me, it’ll make you sneeze a few times shaking it out.

Cajun Stuffed Tomatoes with Creamy Grits

And fresh parsley! 

Cajun Stuffed Tomatoes with Creamy Grits

The browned trinity and sausage are added to the cheese filling.  

Cajun Stuffed Tomatoes with Creamy Grits

Fold to combine and anticipate your successes.  They are many (your successes) and this is looking great! 

Cajun Stuffed Tomatoes with Creamy Grits

Onto those tomatoes! 

Slice off the tops and save them.  Our stuffed tomatoes need lids.  

Cajun Stuffed Tomatoes with Creamy Grits

I used a small spoon to carefully dig the guts out of each tomato.  

Hold the tomato firmly and show it who is boss… it takes a gentle confidence to scoop the guts out of the tomato and maintain its shape.  

I’ve found it’s best to use tomatoes on the firm side.  Soft buddies will collapse. 

Cajun Stuffed Tomatoes with Creamy Grits

Stuff.  

Get the cheesy mixture in there, allowing the stuffing to come up a bit over the top edge of the tomato.  

Cajun Stuffed Tomatoes with Creamy Grits

Hat back on! 

Cajun Stuffed Tomatoes with Creamy Grits

Once all the tomatoes are stuffed (I mean… look how exciting this is getting!), drizzle with olive oil and sprinkle with sea salt and fresh cracked black pepper. 

Cajun Stuffed Tomatoes with Creamy Grits

Ready for the oven! 

The goal is to cook the tomatoes until the insides are heated through to melty and thick, until the tomatoes are softened and lightly browned, but still strong enough to hold their shape.  20 – 25 minutes is just the ticket. 

Cajun Stuffed Tomatoes with Creamy Grits

The eggs will help puff the filling just slightly.  The breadcrumbs and eggs will thicken and bind and add body to the melty goat cheese.  

It’s a little bit of magic and we get to eat it! 

Cajun Stuffed Tomatoes with Creamy Grits

Creamy grits into a bowl.  

Cajun Stuffed Tomatoes with Creamy Grits

Tomatoes to top.  

Cajun Stuffed Tomatoes with Creamy Grits

Tops removed and tomatoes sliced into, the creamy, cheesy, savory mixture work their way into the grits with ease.  Really such a simple, happy, summer-loving bowl! 

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Cajun Stuffed Tomatoes with Creamy Grits

★★★★★ 5 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 8 1x
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Ingredients

Scale
  • 8 medium tomatoes
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced red pepper
  • 1 cup diced fully-cooked andouille sausage
  • 6 ounces goat cheese
  • 2 large eggs
  • 4 tablespoons bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1 scant teaspoon cajun seasoning (like tony chacheries)
  • fresh cracked black pepper
  • olive oil, salt and pepper for topping the tomato before baking

For the Grits

  • 4 cups water
  • 1 cup coarse stone ground grits
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  2. Cut the top off of tomatoes, setting them aside but saving them. Use a small spoon to dig the seeds and guts out of each tomato, discarding the guts. Set aside the tomatoes and tops.
  3. Heat olive oil in a medium saute pan. Add onions, celery, and peppers. Saute until vegetables are softened and begin to brown, about 5 minutes. Add the sausage and cook until sizzling and browned, about 5 minutes more. Remove from heat and allow to cool slightly.
  4. In a medium bowl, combine goat cheese and eggs. Whisk until relatively smooth. Add the bread crumbs, parsley, seasoning, and black pepper. Stir until well combined.
  5. Fold in the cooked onion and sausage mixture, using a spatula to bring together.
  6. Generously spoon the cheese mixture into each tomato, allowing it to overflow over the top just slightly. Place in a baking dish and top with a tomato top. Continue until all tomatoes are stuffed and placed in the dish. Drizzle the tops of all of the stuffed tomatoes with olive oil, sea salt, and fresh cracked pepper.
  7. Bake for 20-25 minutes, until bubbling and the tops begin to brown. Remove from the oven and allow to cool slightly before serving.
  8. To make the grits, bring 4 cups of water to a boil. Stir in the grits, lower heat to a simmer, and cook until thickened and tender. Depending on the coarseness of your grits, this may take 15 to 30 minutes. Season with salt and pepper. Add butter and cream. Taste and adjust seasoning to your liking.
  9. To serve, spoon grits into a bowl. Top with a warm stuffed tomato and enjoy!

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Photos with Jon Melendez

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Reader Interactions

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I Made This
Questions
  1. Mary Slanker

    November 18, 2022 at 6:52 am

    Its looking amazing. Thanks for sharing the wonderful recipe.

    Reply
  2. Beck & Bulow

    November 22, 2021 at 4:47 am

    I have a fresh turkey and have never made one before. Just seeing if you would be recommended bribing it in addiction to all of your steps? Thank you!

    ★★★★★

    Reply
  3. Damaris

    September 20, 2021 at 11:44 am

    I made a deconstructed version of this yesterday – roasted tomatoes, peppers, onions (added tomatillos!), seasoned with cajun seasoning, salt and pepper, all atop cheesy, creamy grits. So good in the mornings with an egg!

    Reply
  4. Jessamin

    August 31, 2020 at 7:11 pm

    I made this tonight and I think it’s one of the top ten things I’ve ever made. Simple ingredients with such a rich and luxurious result. It was fun to make with my husband- enough chopping to feel like you’re doing a thing but not so much as to be arduous, and coring tomatoes is rather zen.

    ★★★★★

    Reply
  5. Kelsey

    February 11, 2020 at 5:54 pm

    This is my first recipe from your site and they were delicious!!! Will definitely be making again although may have to sub the andouille for kielbasa because although my 3 and 5 year old ate it they did think it was a bit spicy. Will definitely be looking through the rest of your site for more recipes!

    ★★★★★

    Reply
    • joythebaker

      February 12, 2020 at 7:38 am

      I’m so glad Kelsey – that’s wonderful!

      Reply
  6. reparar

    August 23, 2017 at 3:48 am

    I love this recipe with products easy to acquire and that I have always at my disposal, thank you! I’ll put your eyes on the nape / crazy)

    Reply
  7. puree Manufacturers

    June 12, 2017 at 9:21 am

    I love vegetarian dishes, thanks for sharing this contribution !!!

    Reply
  8. Asan Khana Pakana

    June 11, 2017 at 2:07 pm

    This is looking an awesome recipe, I must try it in coming days.

    Reply
  9. sheetal soni

    June 1, 2017 at 2:26 am

    can i use spinach in place of tomatoes ? for i have been advised by the doctors to stay away from tomatoes, thanks

    Reply
    • joythebaker

      June 1, 2017 at 8:46 am

      How would you do that?

      Reply
  10. Emily Garner

    August 17, 2016 at 7:41 pm

    In the past week, I’ve made both this recipe and your turkey sliders on potato cheddar biscuits. Both were knock-em-out-of-the-park good. Thank you!!

    Reply
  11. Janice

    August 15, 2016 at 4:14 pm

    Your post was hilarious xD You have to check out Seth Rogen’s new movie, “Sausage Party.”

    And I need to make these asap!

    Reply
  12. Natalie

    August 15, 2016 at 11:29 am

    I made this last night for dinner. It was delicious! Thanks for a great recipe. Didn’t take that long to make. I used this yellow and red striped bell pepper I found at the grocery store. The color was so rad. I saved a little of the goat cheese and mixed it into the grits, because I didn’t have any heavy cream. I used the leftover tomato guts to make some tomato sauce to put in the freezer. Holla!

    Reply
    • joythebaker

      August 15, 2016 at 2:34 pm

      Sounds fantastic! And I LOVE that you saved the tomato guts for sauce!

      Reply
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⁣⁣⁣
For the icing:⁣⁣
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1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
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