Cajun Stuffed Tomatoes

Course : Appetizers
Serves: 4
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4 large tomatoes
1 pound andouille sausage -- coarsely chopped
1/2 cup green pepper -- chopped
1/2 cup celery -- chopped
2 teaspoons garlic -- minced
2 teaspoons thyme leaves -- crushed
2 large eggs -- lightly beaten

Preparation / Directions:

1. Preheat oven to 350°. Cut off stem end of each tomato. Scoop out pulp leaving 1/4 inch thick shells. 2. Turn tomatoes upside down to drain; set aside. 3. Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes. 4. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes. 5. Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells. 6. Place in shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20-25 minutes.

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