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Cajun Stuffed Tomatoes

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      Title: CAJUN STUFFED TOMATOES
 Categories: Entre' or s, Vegetables
      Yield: 4 Servings
 
      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
 
  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
  
  Recipe By     : New Orleans Recipes
  
  From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
 
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