Cajun Stuffed Tomatoes

Cajun Stuffed Tomatoes

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Vicki Butts (lazyme)

By
@lazyme5909

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 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

How to Make Cajun Stuffed Tomatoes

Step-by-Step

  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.

Printable Recipe Card

About Cajun Stuffed Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Cajun/Creole



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