I am excitedly trying different chayote recipes from around the world. I admit I am surprised to find that this vegetable is popular in so many countries as it doesn't seem very common here in the U.S. Its list of names from around the world is also quite fascinating. From the spunky "cho cho" to the ladylike "Christophine", from mirliton to Buddha's Hand. In Hong Kong we call it 合掌瓜, Folded Palms. Put your palms together and you'll see the resemble to the Buddhism greeting gesture of joining the palms together. Some even call it 佛手瓜, Buddha's Hands. In Taiwan, they eat the tender shots of the plant as well, called Dragon Whiskers, 龍鬚菜.

The vegetable itself is native to South and Central America. It has a mild taste with tender flesh. I have found that in some recipes, you can even substitute it for the required potatoes, to make the dish less starch and heavy.

If you wish to learn more, this website has a treasure trove of information.

For this dish, I found this recipe below and enjoyed it so much I think it deserves more sharing. Like many Cajun dishes, it is rich in flavor, but is a relatively easy dish. It doesn't require a roux, and you just add cooked rice to the pot so you can easily make it with leftover rice like a fried rice. (BTW apologies for the blurry photos.)

Chayote and Sausage Cajun Rice

- If you don't have a jar of cajun seasoning, I've put in a list of spices for substitution, add in whatever you have handy.
- Original recipe calls for boiling the halves of chayote for half an hour. This is to remove the slimy substance that can make skin itchy. If this can be an issue for you, feel free to precook the chayote. Otherwise, there's no need to cook the chayote ahead of time, as the cubes cook fairly quickly.

Ingredients

FOR TWO:
* 1 large chayote, peeled, seed removed, and cut into small cubes. 
* 1 andouille sausage (or non spicy variety if you prefer), sliced
* 2 cups cooked rice
* 1/4 small onion, diced
* 1 tomato, cut into small chunks
* 1 tsp tomato paste
* 1 tsp cajun seasoning +
(if not available, use:
1/4 tsp paprika, 1/8 tsp cayenne, 1/4 tsp garlic powder, 1/4 onion powder, 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp dried oregano, 1/4 tsp thyme) 
* Parsley, chopped, for garnish

Directions

1. In a large skillet add a little oil and brown the sausage on high heat. Remove. 
2. Add onion and cook for 3 minutes, till aromatic. Add tomato and chayote. Lower heat to medium, cover and let cook for 8 minutes, till tomato breaks down and chayote becomes soft. 
3. Add the sausage and rice. Add the tomato paste and cajun seasoning. Stir to mix well. Cover and cook for another 8 minutes, allowing time for flavor to blend. Adjust seasoning to taste.

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