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Cajun and Creole   -   Rice And Mirliton Dressing   adapted from Prudhomme Family Cookbook

  • 2 1/2 Pounds Chayote Fruit
  • 1 Tablespoon Salt
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Black Pepper
  • 1/4 Cup Olive Oil
  • 1 Large Onion -- finely chopped
  • 1/2 Pound Ground Pork
  • 1/2 Pound Ground Beef
  • 1 Teaspoon Garlic -- finely chopped
  • 3 Stalks Celery -- finely chopped
  • 1 Large Bell Pepper -- finely chopped
  • 2 1/2 Cups Beef Stock
  • 3 Large Green Onion -- finely chopped
  • 1/2 Cup Fresh Parsley
  • 6 Cups Rice -- cooked
Directions boil chayote until fork tender. cook, cut in half, peel and remove seed. finely chop the pulp. combine salt, cayenne and black pepper in a small bowl. In large pan, saute in oil, chayote pulp and onions until both are well browned about 20 minutes. add pork and beef and cook until the meat is browned. add seasoning mix, garlic and cook for 3 minutes. add celery, bell peppers, and 1/2 cup stock. simmer fro 15 minutes. add remaining stock, green onions, and parsley. boil, stir in rice and remove from heat, allow flavors to blend in covered pot for 20 minutes. Serve.
Serves 6
Time to Make 0:00

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