Name: Cajun Stuffed Tomatoes
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

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

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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