So what the hell is a Mirliton? Also known as Chayote, a type of squash that's used in dishes all around the world. Though you might know it as a popular dish in Louisiana. My wonderful girlfriend turned me on to these delicious vegetables. Okay, they only really become delicious when you stuff them with crab, shrimp and butter.
Oh you want a straight-forward Stuffed Mirliton recipe? Well by now you should know that's not what I do on this blog. If you want a "normal" mirliton I recommend checking out Chef John D. Folse's recipe.
Not a pear, nor an avocado, but a chayote.
The healing powers of Crystal's Hot Sauce.
Stuffed Mirliton Topped with Pecans
- 4 Mirliton sliced lengthwise
- 5 Tablespoons Butter
- 1/4 cup Crab Meat
- 1/4 cup Shrimp Meat raw, cubed
- 1/4 cup Green Bell Pepper diced
- 1/4 cup Celery diced
- 1/4 cup Onion diced
- 1/4 cup Pecan ground
- 1 Tablespoon Basil chopped
- 2 Tablespoons Breadcrumbs
- 1 teaspoon Hot Sauce
- Bonito Flakes
- Salt and Pepper to taste
- Preheat your oven to 375.
- Bring a pot of lightly salted water to a boil and add the mirlitons. Cook until tender.
- Saute 2 Tablespoons of the butter with the onions, celery, and bell peppers.
- Remove the mirlitons from the water. Scoop the meat of the mirlitons and discard the seeds. Be sure to keep some meat around the edges of the mirlitons.
- Add the shrimp to the vegetables. Cook until pink. Add the mirliton meat, hot sauce, salt and pepper, a pinch of bonito flakes and the crab meat. Stir together. Add the breadcrumbs.
- Add the stuffing to the hollowed shells of the mirlitons and place in a casserole pan. Top the mirlitons with pecans and a pat of butter.
- Bake for about a half hour or until the tops turn golden brown.
- Top with bonito flakes and enjoy!