Cajun Inspired Stuffed Chayotes

By Desiree Brassert

Elevate the humble chayote (or mirliton in Louisiana) with this Cajun-inspired recipe. The miniature version (or cocorro in these parts) makes for an attractive party appetizer or side dish. Try this unfailing southern technique of: boil–hollow–stuff–bake, and you’ll be on to something!

For 4 to 6 persons

Ingredients

• 2 to 3 medium sized chayotes
• 1 tbs of olive oil
• 1 kilo or 2 lbs of uncooked, peeled and cleaned medium shrimp
• 1 medium yellow onion
• 2 chopped cloves of garlic
• 1 bay leaf
• 1/4 tsp thyme leaves
• 2 tbs of bread crumbs
• 1 tbs of Parmesan cheese
• 1 dash of Worcestershire sauce
• Salt and pepper to taste
• Chopped parsley for garnish

Directions

1. Cut the chayotes lengthwise, and boil for 1/2 hour until soft.
2. Let cool and carefully scoop out the flesh. Mash flesh with a fork and let sit in a colander.
3. In a frying pan, sautee the shrimp, onions, and garlic in olive oil.
4. Add chayote flesh, bay leaf, thyme and stir until everything is cooked through. Season to taste and remove from heat.
5. Add the breadcrumbs and parmesan into the mixture and stuff the chayote halves.
6. Sprinkle with chopped parsley and bake in 350 degrees for 20 minutes.