Cajun Stuffed Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Tomatoes,
1 lbs: 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
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
Source from luhu.jp
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
Source from luhu.jp