Chayote And Sausage Stew Recipes

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CHAYOTE AND SAUSAGE STEW



Chayote and Sausage Stew image

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

2 Italian sausage links
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
3 chayote squashes, seeded and chopped
2 jalapeno peppers, seeded and diced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
½ teaspoon ground thyme
1 teaspoon chili powder
salt and pepper to taste

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

FILIPINO CHICKEN CHAYOTE



Filipino Chicken Chayote image

This is a wonderful chicken ginger soup that is served with rice. This is a traditional filipino dish in my house.

Provided by Mebriella

Categories     Chicken

Time 1h15m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

2 lbs chicken breasts (or any part of the chicken you like)
4 cups chicken broth
4 tablespoons chopped ginger (you can add more or lessen the ginger to your taste)
1 tablespoon chopped garlic
3 -4 chayotes (peeled and cut into 1 inch cubes)
1 teaspoon salt
1/16 teaspoon Accent seasoning
1 cup chopped bok choy (optional, a few leaves used for garnish, doesn't add any flavor)

Steps:

  • In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent.
  • Bring to a boil and then simmer for 45 - 50 minutes.
  • Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy.
  • Stir in the bok choy if using.
  • Serve hot or on top of cooked jasmine rice.
  • CROCK POT METHOD:.
  • Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot.
  • Cook on low for 6 hours or high for 3 hours.
  • Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender.
  • Serve hot or on top of cooked jasmine rice.

Nutrition Facts : Calories 481.2, Fat 22.9, SaturatedFat 6.6, Cholesterol 145.3, Sodium 1487.2, Carbohydrate 12.6, Fiber 3.5, Sugar 3.6, Protein 54.4

CHAYOTE AND SAUSAGE STEW



Chayote and Sausage Stew image

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     Stew

Time 55m

Yield 8

Number Of Ingredients 12

2 Italian sausage links
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
3 chayote squashes, seeded and chopped
2 jalapeno peppers, seeded and diced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
½ teaspoon ground thyme
1 teaspoon chili powder
salt and pepper to taste

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

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