* Exported from MasterCook *

CAJUN STUFFED TOMATOES

Recipe By :New Orleans Recipes (edited by kdr)
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Cajun-Creole
Vegetables Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg tomatoes
1 lb sausage -- 500g Andouille
1/2 cup green pepper -- chopped
1/2 cup celery -- chopped
2 tsp garlic -- minced
2 tsp thyme -- crushed
2 eggs -- lightly beaten

Use tomatoes held at room temperature until fully ripe. Preheat oven to 350°F-180°C. 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 coarsely chopped 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 12mm water. Cover and bake until tomatoes are tender, 20-25 minutes. Yields 4 portions.

Cuisine:
"Cajun-Creole"
Source:
"The French Market Tomato Festival; June 3-4, 1995 Recipe: Pamela
Hodson"










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Per Serving (excluding unknown items): 543 Calories; 48g Fat (80.0% calories from fat); 17g Protein; 10g Carbohydrate; 2g Dietary Fiber; 171mg Cholesterol; 810mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 8 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0