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Cajun Stuffed Tomatoes


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Vegetables

Ingredients:

  • 4 lg Tomatoes
  • 1 lb Andouille sausage --
  • Coarsely
  • 1/2 c Green pepper -- chopped
  • 1/2 c Celery -- chopped
  • 2 ts Garlic -- minced
  • 2 ts 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 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
 
Posted to MM-Recipes Digest V3 #193
 
Date: Wed, 10 Jul 1996 15:54:10 -0400
 
From: billspa@icanect.net (Bill Spalding)
 
Recipe By : New Orleans Recipes