This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been given a Cajun spin with the addition of crawfish tails and andouille.
4–5 medium Creole tomatoes
½ cup torn basil leaves, divided
1 (9-inch) pre-baked pie shell
1 cup grated Monterey Jack cheese, divided
½ cup olive oil, divided
½ cup julienned andouille sausage, divided
1 cup crawfish tails, divided
½ cup Cheddar cheese, divided
½ cup Parmesan cheese, divided
salt and cracked black pepper to taste
1 small Bermuda onion, peeled, sliced and divided
1 cup seasoned Italian bread crumbs
Preheat oven to 350°F. Cut tomatoes into ¼-inch slices. Drain approximately 1 hour on paper towels to remove excess liquid; otherwise pie will be soggy. Set tomatoes aside. In the bottom of the pie shell, sprinkle a layer of Monterey Jack then top with sliced tomatoes. Paint tomatoes with olive oil. Sprinkle with basil, andouille, crawfish tails, Cheddar and Parmesan. Season to taste with salt and pepper then add 2–3 slices Bermuda onion. Repeat layers 2–3 times until pie is filled. Once top layer has been added, sprinkle generously with bread crumbs and Parmesan. Top with remaining Monterey Jack and basil. Bake 1–1½ hours or until cheese is melted and bread crumbs are well browned. Remove from oven. Allow pie to cool slightly before serving. If desired, place finished pie in refrigerator and serve cold or freeze for later use.