Mirliton (Chayote)/Shrimp Casserole by Beluah McNarin

6 Mirlitons (Chayotes)
1 med. yellow onion, chopped
1 bell pepper chopped
2 sticks of celery chopped
6 cloves garlic minced
2 lbs peeled shrimp
1 lb polish sausage
1/4 cup chopped parsley
1/2 tsp rosemary
1/4 tsp of thyme
1/2 tsp blk pepper
2 eggs well beaten
1/4 cup butter
1 box jiffy corn bread mix

Bake a box of Jiffy cornbread mix and let cool. Boil whole mirlitons (chayote) until tender. Set aside to cool. Saute onions, bell pepper, celery and garlic until tender. After mirlitons (chayotes) are cooled, slice and discard the seed pods. Peel outer skin discard. Dice mirliton meat and set aside. Mix cornbread with eggs and sauteed seasonings stir over medium heat. Add parsley, thyme, rosemary, salt and pepper. Saute shrimp in teaspoon of butter until shrimp turn lightly pink add diced mirliton (chayote). Mix Mirliton and shrimp with cornbread mixture. Bake at 325 degrees for 30 minutes or until lightly browned.