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  Recipe Home » Misc » Cajun Stuffed Tomatoes
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  Cajun Stuffed Tomatoes
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:
4 large Tomatoes
1 lb Andouille sausage --
Coarsely
1/2 cup Green pepper -- chopped
1/2 cup Celery -- chopped
2 tsp Garlic -- minced
2 tsp Thyme leaves -- crushed
2 Eggs -- lightly beaten
Instructions:
Use tomatoes held at room temperature until fully ripe. Preheat oven
to 350. Cut off stem end of each tomato. Scoop out pulp (save for
stews, soups, etc.) leaving 1/4 inch thick shells. Turn tomatoes
upside down to drain; set aside. Heat a large skillet until hot. Add
sausage. Cook and stir until sausage is browned, about 3 minutes. Add
green pepper, celery, garlic and thyme. Cook and stir until
vegetables are tender, about 2 minutes. Remove from heat. Stir in
eggs. Spoon meat mixture into reserved tomato shells. Place in
shallow baking pan containing 1/2 inch water. Cover and bake until
tomatoes are tender, 20-25 minutes. Yields 4 portions. Festival: The
French Market Tomato Festival; June 3-4, 1995 Recipe: Pamela Hodson

Recipe By : New Orleans Recipes

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
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