A staple of summer dining in South Louisiana, Creole Tomato Pie is a celebration of peak-season tomatoes, layered with bold Cajun flavors and rich Southern ingredients. With its vibrant colors, juicy textures, and savory depth, this dish brings together the best of Louisiana’s culinary traditions—from fresh seafood and smoked sausage to the herbs and vegetables that define Creole cooking. Whether served warm from the oven or chilled the next day, this tomato pie captures the soul of summer in every bite.

This version, inspired by a recipe featured in Louisiana Cookin’, takes the classic Southern tomato pie and adds a coastal twist: sweet crawfish tails and spicy andouille sausage. It’s all cradled in a golden, flaky pie crust and layered with a medley of cheeses and herbs. The result is a rich, flavorful entrée perfect for brunch, lunch, or a light summer supper.

Ingredients:

• 1 (9-inch) pre-baked classic pie crust (homemade or store-bought)
• 1 cup cooked crawfish tails
• ½ cup chopped andouille sausage
• 4 to 5 medium Creole tomatoes
• 1 small Bermuda onion, peeled and thinly sliced
• ½ cup fresh basil leaves, torn
• 1 cup Italian-seasoned bread crumbs
• ½ cup grated Cheddar cheese
• ½ cup freshly grated Parmesan cheese
• 1 cup grated Monterey Jack cheese
• ½ cup olive oil
• Salt and cracked black pepper, to taste
• Garnish: additional fresh basil

Directions:

1. Begin by preheating your oven to 350°F. Line a rimmed baking sheet with a layer of paper towels. Core the Creole tomatoes and slice them into ¼-inch-thick rounds. Spread the slices on the prepared baking sheet and allow them to drain for about one hour. This step is crucial—it prevents excess moisture from making the pie soggy.
2. Once the tomatoes have drained, begin assembling the pie. Start by scattering ¼ cup of the Monterey Jack cheese across the bottom of the pre-baked pie shell. Then add a single layer of tomato slices. Lightly brush the tomatoes with olive oil. Over this layer, sprinkle a portion of the torn basil, andouille sausage, crawfish tails, Cheddar, and Parmesan cheeses, along with another ¼ cup of Monterey Jack. Add a few slices of Bermuda onion and season with salt and black pepper.
3. Continue building the pie in this fashion—layering tomatoes, oil, herbs, meats, cheeses, and onion—until the pie is filled to the top. You’ll typically get two to three full rounds of layering depending on the size of your tomatoes and depth of your pie shell.
4. Finish the pie by generously topping it with Italian-seasoned bread crumbs, any remaining cheeses, and the rest of the basil. Place the pie on a baking sheet and bake for 1 to 1½ hours, or until the cheese is fully melted, the top is golden brown, and the breadcrumbs are toasted. If the crust edges begin to brown too quickly, cover them loosely with foil during the last 10 to 15 minutes of baking.
5. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes. This rest period allows the layers to settle and flavors to meld. The pie can be enjoyed warm, at room temperature, or chilled. It also freezes beautifully if you’d like to prepare it in advance for a future gathering.

Creole Tomato Pie is more than just a recipe—it’s a tribute to Louisiana’s unique culinary heritage. With its layers of ripe tomatoes, smoky sausage, succulent crawfish, and rich cheeses, it brings together the heart of Southern hospitality and the bounty of the Gulf Coast. Whether you’re preparing it for a summer gathering or simply savoring the season’s freshest ingredients, this dish promises flavor in every bite and comfort with every slice.

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