Creole Tomato Garden Faves + Bayou Boogie

One of the best things about summer is eating fresh, homegrown tomatoes from the garden. This year I have been growing Creole tomatoes and cherry tomatoes in containers on my patio and preparing them in many different ways. They have done quite well since we have had regular rainfall, this summer. Here are two of my favorite recipes. The shrimp stuffed Creole tomatoes are out of this world, and the cornbread and tomato salad is fab and so easy to make.  Enjoy! Bon appetit!

Shrimp Stuffed Creole Tomatoes

4 medium tomatoes

1 lb. medium, cooked/boiled shrimp, chopped

1 lemon, cut in half

1 tsp. to 1 tbs. Cajun seasoning

1/2 cup each, onion and bell pepper, diced

1/2 cup Spanish olives, chopped, (optional)

1 tsp. crushed garlic

2 tbs.'s fresh parsley, chopped

1/2 cup light mayo

1 tbs. Creole or Dijon mustard

1 tbs. ketchup

Few shakes of Tabasco

Core tomatoes, scoop out centers, and chop and place in a large bowl. Chop onion, bell pepper, olives, and parsley, and add to the bowl. Add shrimp and squeeze lemon juice over shrimp-veggie  mixture, mix well, and season with Cajun seasoning.

 In separate bowl, mix garlic, mayo, mustard, ketchup,  and Tabasco and mix well. Add to shrimp mixture and toss to coat evenly.  Place shrimp mixture in tomatoes and chill until ready to serve.

 For my Spicy Boiled Shrimp recipe, click here.

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 Southern Cornbread and Tomato Salad

3 cups leftover cornbread, cubed

1 tablespoon unsalted butter
1 pint mixed cherry tomatoes, halved
or 2 cups chopped tomatoes
1 medium red onion, diced
1 green or red bell pepper, diced
2 stalks celery, diced
1/4 cup fresh parsley, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon cane syrup
1 tbs. Cajun seasoning

Melt butter in heavy skillet and add cornbread.  Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard, like croutons. These are also great in any kind of soup or salad.
 

Remove from oven and set aside until cool. Whisk together olive oil, red wine vinegar, mustard,  and cane syrup. Salt to taste. In a large bowl, toss cornbread with Cajun seasoning, tomatoes, onion, bell peppers, and parsley.  Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

For my Spicy Cajun Cornbread recipe, click here.

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I am sharing these at ~

Potpourri Friday @ 2805 
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms. EnPlace

Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin' the crowd at Cajun Palms RV Resort in Henderson, Louisiana. Grab a cold one and let the good times roll, cher!