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Cajun Stuffed Tomatoes

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  • 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


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: (Bill Spalding)
Recipe By : New Orleans Recipes