How to Stuff Mirlitons

Mirlitons, also known as chayote, are members of the gourd family. Because of the hard outer shell, they require preparation in advance of the stuffing. Stuff mirlitons with shrimp and creole seasonings to for a down home Louisiana meal.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Large pot
• Water
• Stove
• 3 Mirlitons
• Knife
• Cutting board
• Large frying pan
• 1/2 Cup butter
• 1 Cup minced onions
• 1 Cup minced celery hearts
• 1 chopped green pepper
• 5 Cloves minced garlic
• 6 Scallions finely chopped
• 8 Ounces chopped ham
• 1 Cup precooked, deveined and shelled shrimp
• Creole seasoning to taste
• 1 1/2 Cups plain bread crumbs

1. Place a large pot of water over a high setting on your stove. Place the mirlitons in the water and bring them to a boil. Boil for 30 minutes.
2. Pour the water and mirlitons into a colander in your sink, and then rinse the mirlitons with cool water. Let the mirlitons set until they are cool.
3. Place the mirlitons on a cutting board. Slice each mirliton in half lengthwise. Use a spoon to scoop out the seeds. Gently scoop out the pulp if you want to use it in your stuffing mix. Leave the shell 1/2 inch thick.
4. Melt the butter in a large frying pan. Add chopped onion, celery, green pepper, scallions, garlic and chopped ham. Cook over medium heat until the veggies are crisp.
5. Put the chopped mirliton and the shrimp into the veggie mixture. Cook the veggies and shrimp for 30 minutes. Remove the mixture from the heat and add the creole seasoning. Mix well.
6. Combine plain bread crumbs with the veggie mixture to soak up the extra moisture.
7. Stuff each mirliton shell with an equal amount of shrimp stuffing. Place the mirlitons on the baking sheet. Bake at 375 degrees for 20 minutes or until golden brown.