Stuffed Chayote with Shrimp

Ingredients:

• 4 chayotes, halved (about 1.3 kg)
• 110 g unsalted butter
• 2 tsp. Cajun seasoning
• 1 stalk celery, chopped
• 1 clove garlic, minced
• Half a green bell pepper, chopped
• Half a small onion, chopped
• 100 g andouille sausage, chopped
• 1 tsp hot sauce + extra for serving
• 1 plum tomato, chopped
• 100 g large lump crab meat, sorted
• 100 g medium shrimp, peeled, deveined and cut into 1 cm pieces.
• 0.5 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 425°F (220°C). Place the chayote halves, cut-side down, in a 9×13-inch (22×32 cm) baking dish. Add 1 cup of water, cover tightly with foil, and bake until the chayote is tender and easily pierced with a knife, about 1 hour and 15 minutes. Set aside and let cool slightly to handle, about 20 minutes. Leave the oven on.
2. Scoop out the chayote pulp, leaving a 0.5 cm (1/4 inch) rind, then slice the pulp and set aside. Drain the water from the baking dish and return the hollowed chayote halves to the dish, cut-side down.
3. Meanwhile, in a large skillet over medium-high heat, melt 6 tablespoons butter with Cajun seasoningAdd the celery, garlic, bell pepper, onion, and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables are tender and beginning to brown, 7 to 8 minutes. Add the sausage, hot sauce, and tomatoes and cook, stirring, until the sausage is heated through and the tomatoes begin to release their juices, about 3 minutes. Add the crab, shrimp, and chayote flesh and continue cooking until heated through, 2 to 3 minutes.
4. Melt the remaining 2 tablespoons butter in the microwave for about 30 seconds. breadcrumbs and parsley and mix well.
5. Turn each chayote half cut-side up. Fill each with about 1/2 cup of the crab mixture (it will seem like a lot, but that's okay). Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs are deep golden, 10-12 minutes. Serve with hot sauce.