A Creole style Stuffed Chayote recipe combines chayote with onions, tomatoes, herbs, crab and shrimp meat. Once the chayote are stuffed they are baked for about 25 minutes in the oven. This dish makes a good main course. Serve it with crusty bread.
Recipes from SLOW COOKER COMFORT FOOD by Judith Finlayson (Robert Rose, September 2009, Softcover/$24.95)
Dirty rice is a Cajun specialty. The typical combination includes ground chicken or turkey livers and gizzards with onions, broth, green pepper and garlic. The dish gets its name because the cooked gizzards give the rice a "dirty" appearance.
Nothing says Mardi Gras like King Cake decorated with vibrant purple and gold frosting.