Jambalaya-Stuffed Tomatoes

Jambalaya-Stuffed Tomatoes

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Raedwulf 34

"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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50 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 20.5g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 ...

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 concern...

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 ...

Wonderful and is better the next day

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