Special Feature


Tomato Basil Pie

by Chef John Folse

Prep Time: 45 minutes
Serves: 6-8


I remember one Saturday afternoon when Patti Fullilove, owner of Fullilove Herb farm in Shreveport, Louisiana, and I spent time discussing her famous tomato and basil pie. She remarked that any Cajun addition to the pie would make it better. I never knew the origin of the dish until I found a similar version served at Magnolia Plantation in Natchitoches. It's definitely Creole.


  • 4—5 medium size ripe tomatoes
  • 1/2 cup torn basil leaves
  • 1 cup Monterey Jack
  • 1/2 cup olive oil
  • 1/2 cup julienned andouille sausage
  • 1 cup crawfish tails
  • 1/2 cup cheddar cheese
  • 1/2 cup Parmesan cheese
  • 1 small Bermuda onion, sliced
  • salt and cracked pepper to taste
  • 1 cup seasoned Italian bread crumbs
  • 1 9-inch prebaked pie shell


Preheat the oven to 350 degrees F. Cut tomatoes into one quarter inch slices. Drain for approximately one hour on paper towels. You must remove the excess liquid, otherwise the pie will be soggy. Generously layer Monterey Jack into the bottom of the prebaked pie crust. Place a layer of sliced tomatoes, paint with olive oil and sprinkle with basil, andouille, crawfish, cheddar and Parmesan cheese. Season with salt and pepper. Add two to three slices of Bermuda onion and continue until the pie is filled. Once the top layer has been added, sprinkle generously with a mixture of bread crumbs and Parmesan cheese. Add the remaining Monterey Jack and basil. Bake 15 to 20 minutes, or until cheese is melted and bread crumbs are well browned. Allow pie to cool slightly before serving. You may place the finished pie in the refrigerator and serve cold or freeze for later use.


Copyright 1994, Chef John D. Folse, CEC, AAC. All rights reserved. From his book "Plantation Celebrations." Photographs by Ron Manville of YUM, Inc. Reprinted with permission.


Guide to Louisiana and Creole Cuisine


Index of January 1997 electronic Gourmet Guide


Modified March 2007

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