Sunday, September 28, 2008

Chayote & Sausage Stew

We've been trying to cook healthier in the Wayward household lately and this recipe started as an experiment using chayote>. Chayote is a gourd and is a low GI food with only 25 calories, 3mg of sodium, 2g of dietary fiber, and 1g of protein per serving in it's raw state. (Nutritional info)

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
Servings: 8

    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 jalapeƱo 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

  1. Over medium-high heat, cook sausage until browned, and remove from heat.
  2. Add olive oil, onion, and garlic to pan and cook until the onions are translucent, 3 -5 minutes.
  3. Return sausage to the pot and add chayotes and jalapeƱos, saute until chayotes begin to turn tender, 10 - 15 minutes.
  4. Add tomatoes, beans, corn, thyme, chili powder, salt, and pepper, cover and reduce heat.
  5. Cook until heated through or ready to serve.

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