*  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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