Stuffed chayote (creole style)
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Stuffed chayote (creole style)
  Creole    Seafood    Entrees  
Last updated 6/12/2012 1:25:16 AM. Recipe ID 59146. Report a problem with this recipe.
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      Title: Stuffed chayote (creole style)
 Categories: Entree, Seafood
      Yield: 8 Servings
        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
  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
  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.

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Recipe ID 59146 (Apr 03, 2005)

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