cajun stuffed tomatoes
From The French Market Tomato Festival; June 3-4, 1995.
No Image
prep time
15 Min
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 large tomatoes
- 1 pound andouille sausage, coarsely chopped
- 1/2 cup green pepper, chopped
- 1/2 cup celery, chopped
- 2 teaspoons garlic, minced
- 2 teaspoons thyme leaves, crushed
- 2 - eggs, lightly beaten
How To Make cajun stuffed tomatoes
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Step 1Preheat oven to 350°. Cut off stem end of each tomato. Scoop out pulp leaving 1/4 inch thick shells.
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Step 2Turn tomatoes upside down to drain; set aside.
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Step 3Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes.
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Step 4Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes.
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Step 5Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells.
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Step 6Place in shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20-25 minutes.
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