Choyota Creole

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Wash choyotas; cut them in half. Parboil until tender, 35 to 40 minutes.
3. 3
   Scoop out pulp carefully and save shells.
4. 4
   Put a tablespoon butter in frying pan; add chopped onions and minced garlic.
5. 5
   Add chopped tomatoes, sprig of parsley, thyme, bay leaf, salt and pepper.
6. 6
   Next, take the mashed pulp and seasoned bread crumbs, chopped ham and boiled cleaned and chopped shrimp.
7. 7
   Add this to the mixture in frying pan.
8. 8
   Stir and lightly fry.
9. 9
   Scoop the mixture from frying pan and fill the empty shells with stuffing.
10. 10
    Sprinkle seasoned bread crumbs over tops of shells and dot each shell with butter.
11. 11
    Set in the oven to bake to a nice brown.