CHAYOTE AND SAUSAGE STEW
This recipe started as an experiment using chayote. It received unexpected raves at the table and is now in regular rotation at our house. We like this served over rice.
Provided by Wayward
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 12.8 g, Cholesterol 11 mg, Fat 7.6 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 322.9 mg, Sugar 2.9 g
STEWED CHAYOTE
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain.
- Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately.
STEWED CHAYOTE WITH TOMATO AND EPAZOTE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Peel the chayotes and cut them into 1/4 inch julienne, including the core and seeds. Set aside.
- In a blender jar, combine the tomatoes and garlic and blend for a few seconds, until fairly smooth. Set aside.
- In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayote, water, and salt. Cover the pan and cook over medium heat, shaking every so often to prevent the chayote from sticking. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Serve immediately.
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