Creole Style Stuffed Chayote

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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.
Recipe By: James McNair's (1989) Squash
  • Prep1hr 30min |
  • Total1hr 55min |
  • Serves 8


  • Filling:
    • 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
    • 1 each Salt
    • 1 each Freshly ground black pepper
    • 1 teaspoon Ground cayenne pepper
    • 3 tablespoons unsalted butter, cut into pieces
  • Garnish:
  • Prepare Chayote:


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.

Prepare Chayote

Cut off and discard stem end from each chayote 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.

Filling (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.

Bake Stuffed Chayote

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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