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Chayote and Sausage Stew

Chayote and Sausage Stew

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Wayward

Wayward

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.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

latsyrc
8

latsyrc

9/24/2009

(MY FIRST CHAYOTE RECIPE ATTEMPT )Very good! I used sausage links, cooked, then sliced. Had no beans or corn, but I did use lentils. Very good, I served with rice. Will make again next time chayotes are on sale :)

Brittnee
7

Brittnee

4/24/2011

My family really liked this stew. I wouldn't normally have bought chayote but I recieved some as part of a food co-op and had no idea what to do with them! When I saw this recipe I knew it would go over well...and it did!

GeorgiaBabydoll
7

GeorgiaBabydoll

1/24/2011

This was delicious! With just 2 of us, there was quite a bit for leftovers but this was even better when it was heated up for the 2nd and 3rd time. Very flavorful. I followed the recipe except added an extra jalapeno as we like our food spicy.

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