| 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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