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Paul David Tripp
Cajun Stuffed Tomatoes
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs
Cajun
Entre’ or s, Vegetables
4
Servings
INGREDIENTS
4
lg
Tomatoes
1
lb
Andouille sausage —
Coarsely
1/2
c
Green pepper — chopped
1/2
c
Celery — chopped
2
ts
Garlic — minced
2
ts
Thyme leaves — crushed
2
Eggs — lightly beaten
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #193
Date: Wed, 10 Jul 1996 15:54:10 -0400
From: billspa@icanect.net (Bill Spalding)
Recipe By : New Orleans Recipes
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