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Simple Cajun Stuffed Chayote Recipes

Cajun is the cooking style developed by the descendants of the Acadian French who were banished from Canada in the mid 1700s and migrated to Louisiana. This simple cooking makes something wonderful out of the most mundane ingredients. Along with a salad, this substantial simple cooking dish makes a light luncheon or workaday dinner. For a heartier dinner menu, serve it on a plate alongside roast pork or even smothered pork chops.

Makes 6 servings

  • Butter

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 1/2 medium size green bell pepper, seeded and chopped

  • 2 medium size ripe tomatoes, peeled, seeded and chopped

  • 1 teaspoon dried sage

  • 1/4 pound hot pork sausage, crumbled, fried, and drained

  • 3 medium size chayote, halved lengthwise, seeds removed, boiled in salted water to cover until tender and drained

  • Hot pepper sauce to taste

  1. Preheat the oven to 375F. Generously butter a shallow baking dish large enough to hold the chayote halves in one layer.

  2. Heat the oil in a medium size heavy skillet over medium heat. Cook the onion and bell pepper, stirring occasionally, until translucent, about 10 minutes. Stir in the tomatoes and sage. Cook about 5 minutes more.

  3. Stir in the drained sausage.

  4. Scoop out the flesh of the chayote, leaving about 1/4 inch all around the inside of the shell. Chop (do not mash) the removed flesh - there should be distinct lumps - and add it to the sausage mixture.

  5. Fill the shells with the stuffing. Arrange the filled shells in the prepared baking dish. Bake until bubbling hot, 30 to 40 minutes. Serve very hot with the hot pepper sauce on the side.

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