Cajun stuffed tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Tomatoes |
| 1 | pounds | Andouille sausage -- |
| Coarsely | ||
| ½ | cup | Green pepper -- chopped |
| ½ | cup | Celery -- chopped |
| 2 | teaspoons | Garlic -- minced |
| 2 | teaspoons | Thyme leaves -- crushed |
| 2 | Eggs -- lightly beaten | |
Directions
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 ¼ 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 ½ 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