Name: Stuffed Chayote (Creole Style)
Ingredients: 8 md Chayote squash (about 6 to 8 ounces each); 3 tb Safflower oil; 3 tb 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 tb Minced garlic; 2 md Tomatoes; peel seed chop; 1/4 c Chopped fresh parsley; 1 tb 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 tb Unsalted butter; cut into pieces; Fresh thyme; for garnish

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	New Orleans	Entree, Seafood	8	Servings

INGREDIENTS

8	md	Chayote squash (about 6 to 8 ounces each)
3	tb	Safflower oil
3	tb	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	tb	Minced garlic
2	md	Tomatoes; peel seed chop
1/4	c	Chopped fresh parsley
1	tb	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	tb	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:

“God specializes in surprise endings”