| 8 | md | Chayote squash (about 6 to 8 ounces each) |
| 3 | tb | Safflower oil |
| 3 | tb | Unsalted butter |
| 1 | c | Spanish onions; finely chopped |
| 3/4 | c | Green onion with green; finely chopped |
| 1/2 | c | Red and/or green bell pepper; diced |
| 1/4 | c | Chopped celery |
| 1 | tb | Minced garlic |
| 2 | md | Tomatoes; peel seed chop |
| 1/4 | c | Chopped fresh parsley |
| 1 | tb | Chopped fresh thyme |
| 1 | | Bay leaf; crumbled |
| 3/4 | lb | Raw shrimp; peeled and deveined and coarsely chopped |
| 1/2 | lb | Crab meat; (about 1 cup) |
| 1/2 | c | Unseasoned breadcrumbs; coarse |
| | Salt |
| | Freshly ground black pepper |
| | Ground cayenne pepper |
| 3 | tb | Unsalted butter; cut into pieces |
| | Fresh thyme; for garnish |
