Fried Green Tomatoes With Cream Gravy


Recipe courtesy of Chef Paul Prudhomme from Always Cooking

Serves 6

  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons Chef Paul Prudhomme's Vegetable Magic
  • 14 slices very hard, very green tomatoes, sliced about 1/4-inch - about 4 tomatoes
  • 8 slices bacon, diced
  • 1/2 cup vegetable oil
  • 1 cup chicken stock
  • 1 1/2 cups heavy cream
  • 6 English muffins, split

Fried Green Tomatoes with Cream Gravy


Click image to enlarge


Combine the flour, cornmeal, and 1 tablespoon Vegetable Magic in small bowl.

Sprinkle the tomato slices evenly with a total of 2 teaspoons Vegetable Magic and pat in well.

Fry the diced bacon in a skillet over high heat, stirring occasionally, for 3 minutes. Reduce the heat to medium and cook until the bacon is browned and crisp, about 4 to 5 minutes. Remove the bacon with a slotted spoon, drain and set aside. Pour off the fat from the pan, reserving 1/4 cup.

Heat the reserved bacon dripping and vegetable oil in the same pan over high heat for 5 minutes. While the oil is heating, dredge the seasoned tomato slices in the flour/cornmeal mixture, one at a time and reserve the leftover flour mixture. When the oil is hot add 6 tomato slices or as many as will fit in a single layer and fry, turning twice until browned, about 10 minutes. If the tomatoes brown too quickly, reduce the heat slightly.  Remove with a slotted spoon and drain on paper towels. Continue with the rest of tomatoes. Do not drain oil from pan. Chop 2 of the fried tomato slices and set aside.

Add 3 tablespoons of the reserved seasoned flour mixture to the oil and cook, whisking constantly, for 3 minutes. Add the chopped fried tomatoes, stock, and cooked bacon. Cook, whisking, for 2 minutes. Add 1 cup of cream and the remaining Vegetable Magic and cook, whisking, for 3 minutes. Whisk in the remaining 1/2 cup cream and remove from heat.

To Serve
Toast the muffin halves. Place a tomato slice on each half and cover with 1/4 cup of the gravy.

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