Recipe - Cajun Stuffed Tomatoes

4 lg Tomatoes
1 pound Andouille sausage
Coarsely
One half cup Green pepper chopped
One half cup Celery chopped
2 teaspoon Garlic minced
2 teaspoon Thyme leaves crushed
2 Eggs lightly beaten

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 One fourth 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 One half inch water. Cover and bake until tomatoes are tender,
2025
minutes. Yields 4 portions. Festival: The French Market Tomato Festival;
June
34, 1995 Recipe: Pamela Hodson

Posted to MMRecipes Digest V3 #193

Date: Wed, 10 Jul 1996 15:54:10 0400

From: billspa@icanect.net (Bill Spalding)

Recipe By : New Orleans Recipes