0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Grains, Meats New Orleans Entreé, Seafood 8 Servings

INGREDIENTS

8 Chayote squash, about 6 to 8
ounces each
3 T Safflower oil
3 T Unsalted butter
1 c Spanish onions, finely
chopped
3/4 c Green onion with green
finely chopped
1/2 c Red and/or green bell
pepper diced
1/4 c Chopped celery
1 T Minced garlic
2 Tomatoes, peel seed chop
1/4 c Chopped fresh parsley
1 T Chopped fresh thyme
1 Bay leaf, crumbled
3/4 lb Raw shrimp, peeled and
deveined and coarsely
chopped
1/2 lb Crab meat, about 1 cup
1/2 c Unseasoned breadcrumbs
coarse
Salt
Freshly ground black pepper
Ground cayenne pepper
3 T Unsalted butter, cut into
pieces
Fresh thyme, for garnish

INSTRUCTIONS

Known in some areas as vegetable pear or christophine, and as  mirliton
in Louisiana, delicate-tasting chayotes (Sechium edule) are  superb
when stuffed New Orleans Creole style. They're also wonderful  sliced,
steamed until crisp tender, and dressed, along with their  edible
single large seed, in a mustard vinaigrette. [PATh 12 Oc 96  mcRecipe]
Cut off and discard stem end from each squash and slice the vegetable
in half lengthwise. Remove seeds and use in another dish, if desired.
If necessary, cut a thin slice off the rounded side of each half so  it
will sit level.  Place halves on a steamer rack set over simmering
water, cover, and  steam until crisp-tender, about 20 minutes. Remove
from steamer and  let stand until cool enough to handle. Using a spoon,
scoop out the  flesh from each squash half into a bowl, leaving a shell
about 1/4  inch thick; reserve.  STUFFING:  Heat 3 tablespoons each oil
and butter in a skillet over  medium-high heat. Add the yellow and
green onions, sweet pepper, and  celery and saute until the vegetables
are soft, about 5 minutes. Add  the garlic and saute 1 minute. Stir in
the tomatoes, reserved squash  pulp, parsley, thyme, and bay leaf and
continue to cook until all the  vegetables are almost tender, about 5
minutes longer. Reduce the heat  to medium-low, stir in the shrimp
pieces, and cook until they turn  bright pink. Stir in cooked crab and
bread crumbs and season to taste  with salt and black and cayenne
peppers.  Mound the stuffing mixture into the reserved squash halves.
Dot the  tops with butter and place in a greased baking dish. Bake
until the  tops are golden brown, about 25 minutes. Garnish with thyme
sprigs  and lemon wedges and serve piping hot. Recipe By     : James
McNair's  (1989) Squash  Posted to MC-Recipe Digest V1 #243  Date: Sat,
12 Oct 1996 18:54:22 -0700 (PDT)  From: patH <phannema@wizard.ucr.edu>

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 76.5mg
Sodium: 466.3mg
Potassium: 277.5mg
Carbohydrates: 15.7g
Fiber: 2.8g
Sugar: 7g
Protein: 8.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?