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Chayote Pirogues


  • 3 large chayotes
  • 1/4 cup oil
  • 1/4 cup flour
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1/4 cup celery, chopped
  • 1 1/2 cups heavy cream
  • Salt and red pepper to taste
  • Paprika
  • 1 stick margarine
  • 3/4 cup green onions, chopped
  • 1 teaspoon minced garlic
  • 1 pound salad shrimp
  • 2/3 cup seasoned bread crumbs
  • 1/2 cup milk and 1 egg, seasoned with salt and pepper

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  1. Boil the chayotes just until tender. Cool and peel. Cut each in half lengthwise and trim off the end closest to the seed. Remove the seed. Cut a thin slice from the rounded side of each chayote half so it will sit level. Spoon out pulp from inside leaving a 1/4 inch shell. Discard pulp.
  2. Make a roux with 1/4 cup oil and 1/4 cup flour.
  3. Add bell peppers, onions, celery and garlic and stir. Remove from heat.
  4. In a separate saucepan heat the cream and then add the roux, stirring until dissolved.
  5. Season shrimp and sauté in margarine with green onions until done, about three to five minutes.
  6. Add cream and roux mixture.
  7. Dredge chayotes in seasoned flour, then in milk and egg mixture, then in seasoned bread crumbs. Deep fry until golden brown.
  8. Spoon in the shrimp sauce and serve.
  9. Sprinkle with paprika.