Jambalaya-Stuffed Tomatoes

Jambalaya-Stuffed Tomatoes

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Raedwulf
Recipe by  Raedwulf

“Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the cooked tomatoes overnight. They get better upon rewarming on the second day.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  2. Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
  3. Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
  4. Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
  5. Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.

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Reviews (4)

Rate This Recipe
Raedwulf
11

Raedwulf

I figured I'd better make an addendum to this recipe seeing as how they edited out a few important details. Make sure your tomatoes are very firm, not quite fully ripened. The baking will cause really ripe tomatoes to just fall apart. Also, if you can stand it, make these up, cool them and refidgerate overnight. These are even better warmed up.

bsrome
1

bsrome

Pretty tasty. I messed up by not reading the "cooked rice" part, so I had to cook some rice & it pushed the meal back a great deal of time. The end result was super tender, but a little soupy inside. I'd recommend not adding the juice from the tomatoes, just the chunks. Or maybe setting them upside-down on a rack to drain some additional juices. Solid flavor, no matter how wet it was :)

SunnyDaysNora
0

SunnyDaysNora

Wow, I'm impressed! I was so tempted to add extra seasoning and I'm so glad I didn't. The shrimp cooked perfectly, the flavor was awesome. I used vine-ripe homegrown tomatoes so I was concerned they might fall apart, but my fears were unfounded. This is definitely a keeper! Subbed red bell pepper for green.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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