Ingredients for Cajun Stuffed Tomatoes
- 4-6 large tomatoes
- Andouille Sausage
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves minced garlic
- Thyme Leaves
- 2 large eggs
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How to Make Cajun Stuffed Tomatoes
- Preheat oven to 350°F (175°C).
- Cut off the stem end of each tomato and scoop out the pulp, leaving 1/4-inch thick shells.
- Turn tomatoes upside down on a paper towel-lined plate to drain excess moisture for about 10 minutes.
- While tomatoes are draining, heat a large skillet over medium heat.
- Add 1 pound of your favorite Cajun sausage, and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- Add 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, 2 cloves minced garlic, and 1 teaspoon dried thyme to the skillet.
- Cook and stir until vegetables are tender-crisp, about 3-5 minutes.
- Remove from heat and stir in 2 large eggs, beating lightly with a fork before adding.
- Season the sausage and vegetable mixture with salt and pepper to taste.
- Spoon the meat mixture into the reserved tomato shells.
- Place the stuffed tomatoes in a shallow baking pan and add 1/2 inch of water to the bottom of the pan.
- Cover the baking pan with foil and bake for 20-25 minutes, or until tomatoes are tender.
- Remove foil and bake for an additional 5-10 minutes, or until the filling is heated through and slightly browned on top.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
26g
Fat
59g
Carbs
4g
