*  Exported from  MasterCook  *

                      Stuffed Chayote (Creole style)

Recipe By     : James McNair's (1989) Squash
Serving Size  : 8    Preparation Time :1:30
Categories    : Entree                           Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      medium        chayote squash
                        (about 6 to 8 ounces each)
   3      tablespoons   safflower oil
   3      tablespoons   unsalted butter
   1      cup           spanish onions -- finely chopped
     3/4  cup           green onion with green -- finely chopped
     1/2  cup           red and/or green bell pepper -- diced
     1/4  cup           chopped celery
   1      tablespoon    minced garlic
   2      medium        tomatoes -- peel seed chop
     1/4  cup           chopped fresh parsley
   1      tablespoon    chopped fresh thyme
   1                    bay leaf -- crumbled
     3/4  pound         raw shrimp -- peeled and deveined
                        and coarsely chopped
     1/2  pound         crab meat -- (about 1 cup)
     1/2  cup           unseasoned breadcrumbs -- coarse
                        Salt
                        Freshly ground black pepper
                        Ground cayenne pepper
   3      tablespoons   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 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.


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