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