6 med. fresh tomatoes (Creole are best)
2 tbsp. olive oil
2 bunches green onions, finely chopped
1/2 bunch parsley, finely chopped
3 cloves garlic, minced
1 tbsp. sugar
1/4 tsp. thyme
2 tbsp. Worcestershire sauce
1 lb. boiled crawfish tails, peeled and chop coarsely
1/2 lb. Andouille sausage
1/2 lb. fresh mushrooms, chopped
1 to 1 1/2 c. French bread crumbs
1 egg, beaten
1/2 stick butter
Salt and red pepper to taste

Cook Andouille, drain and chop coarsely. Peel tomatoes, dip in boiling water for 8 seconds. Cut off stem end and gently dig out insides. Set pulp and liquid aside. Set tomato shells on lightly greased baking pan or cookie sheet.

Heat oil in heavy, large skillet. Saute onions, parsley, garlic until soft. Add tomato pulp and mushrooms. Cook on low fire until well blended. Add sugar, thyme, Worcestershire. Stir often while cooking on low fire for 10 minutes. Add bread crumbs a little at a time, mixing well after each addition. Add enough so that mixture is "mushy, " but not runny.

Add salt and pepper. Mix in crawfish and Andouille. Beat egg, add, and stir until egg is cooked and well blended. Fill tomato shells, top with crumbs and a pat of butter. Bake uncovered at 400 degrees for 30 minutes. Serves 6.