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Cajun and Creole   -   Smothered Chayote And Shrimp   adapted from Emeril Lagasse

Description
Ingredients
  • 6 Tablespoons Butter
  • 4 Tablespoons Flour
  • 2 Medium Chayote Fruit -- Cubed
  • 1 Medium Onion -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 1 Stalk Celery -- Chopped
  • 1 Pound Ham -- Chopped
  • 4 Cloves Garlic -- Chopped
  • 2 Cups Chicken Stock
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cayenne
  • 1 Pound Shrimp -- Peeled
Directions Melt butter in pan, add flour. Stir for 12 minutes to make a roux. Add chayote, onions, peppers, and celery. Saute for 5 minutes. Add ham and garlic. Saute for 2 minutes. Add broth, salt and cayenne. Simmer for 10 minutes. Add shrimp and simmer until pink. Serve over rice.
Serves 4
Time to Make 0:00



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