I first had chayote in 2000 while traveling in rural Chiapas, Mexico. We cooked it in a pot over a campfire with some type of meat (I didn't want to know what it was) and ate it with fresh corn tortillas.
When I made this dish last weekend, it received unexpected raves at the table and will now be in regular rotation at our house. It keeps well in the refrigerator for leftovers; I don't think it would freeze well.
We like this served over rice.
Chayote & Sausage Stew
Prep Time: 10 minutes
Cook Time: 40 minutes
- 2 links of Italian sausage, cut into ½ inch pieces
- 1 Tablespoon extra virgin olive oil
- 1 medium onion chopped
- 3 cloves of garlic, minced
- 3 chayotes, seeded and chopped
- 2 jalapeño peppers, seeded and diced
- 1 15oz can of diced tomatoes
- 1 15 oz can of black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- ½ teaspoon ground thyme
- 1 teaspoon chili powder
- salt and pepper to taste
- Over medium-high heat, cook sausage until browned, and remove from heat.
- Add olive oil, onion, and garlic to pan and cook until the onions are translucent, 3 -5 minutes.
- Return sausage to the pot and add chayotes and jalapeños, saute until chayotes begin to turn tender, 10 - 15 minutes.
- Add tomatoes, beans, corn, thyme, chili powder, salt, and pepper, cover and reduce heat.
- Cook until heated through or ready to serve.