Side Pannel
Cajun Stuffed Tomatoes
Ingredients List
- 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
Directions
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.
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.
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