CAJUN STUFFED TOMATOES

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Cajun Stuffed Tomatoes image

From The French Market Tomato Festival; June 3-4, 1995.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 50m

Number Of Ingredients 7

4 large tomatoes
1 lb andouille sausage, coarsely chopped
1/2 c green pepper, chopped
1/2 c celery, chopped
2 tsp garlic, minced
2 tsp thyme leaves, crushed
2 eggs, lightly beaten

Steps:

  • 1. Preheat oven to 350°. Cut off stem end of each tomato. Scoop out pulp leaving 1/4 inch thick shells.
  • 2. Turn tomatoes upside down to drain; set aside.
  • 3. Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes.
  • 4. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes.
  • 5. Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells.
  • 6. Place in shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20-25 minutes.

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