Cajun Stuffed Tomatoes Recipe

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Cajun Stuffed Tomatoes Ingredients

4 large tomatoes
1 lb andouille sausage --
1 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

A Recipe for
Cajun Stuffed Tomatoes

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Cajun Stuffed Tomatoes

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Cajun Stuffed Tomatoes 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

Recipe By : New Orleans Recipes

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

Serves: 4

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Cajun Stuffed Tomatoes Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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