Cajun Stuffed Tomatoes Food

CREOLE STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350° for 30 minutes or until heated through.

STUFFED TOMATOES

Steps:

• Preheat oven to 400°F.
• Rinse tomatoes and cut the tops off.
• Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
• Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
• Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
• Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
• Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
• Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.

CAJUN CHICKEN

Steps:

• Preheat oven to 350°. In a large ovenproof skillet over medium heat, heat oil. Add onions and peppers and cook until soft, 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
• With a sharp paring knife, create a pocket in each chicken breast. Stuff each with vegetable mixture, then top with cheddar. Season chicken all over with Cajun seasoning, salt, and pepper.
• Add chicken to skillet and bake until cooked through, about 25 minutes.

CAJUN STUFFED TOMATOES

Steps:

• Preheat oven to 350°F
• Cut off stem end of each tomato.
• Scoop out pulp 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.

CHAR'S CAJUN BEEF & SAUSAGE STUFFED BELL PEPPERS

Steps:

• Brown ground beef and ground sausage, drain grease.
• Add seasonings, veggies, diced tomatoes, and tomato sauce.
• Simmer till veggies are tender.
• Meanwhile, cook rice and set aside.
• When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
• Add rice in a little at a time to ensure mixture.
• Stuff peppers and place in large baking dish.
• Cover with reserved gravy.
• Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.

CAJUN STUFFED TOMATOES

Steps:

• 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.