Sampling local cuisine is one of the best parts of a vacation. If you’re traveling during Thanksgiving, the Southern holiday favorite stuffed mirliton will be a great addition to your dinner menu.
What’s A Mirliton?
A mirliton, also known as “chayote squash”, is a pear-like vegetable, originally grown in Mexico. Today it’s a staple in southern holiday meals. Although there are many different recipes for mirlitons, a common favorite in Bayou Country is stuffed mirlitons with a Cajun twist as with the recipe below. Keep in mind, however, that this versatile little vegetable is delicious simply fried up in a pan.
6 mirlitons, sliced lengthwise
1 lb crabmeat
1 pound shrimp
1 cup diced onions
1 cup diced red bell peppers
1/4 cup minced garlic
1 tbsp chopped basil
1/4 cup chopped parsley
2 cups Italian bread crumbs
- Preheat oven to 375°F.
- Boil sliced mirlitons in lightly-salted water 30–40 minutes or until meat is tender enough to scoop from shells.
- Remove seeds and scoop all the meat out of the shell. Set the meat and shells aside.
- In a pan, melt butter over medium heat. Sauté onions, celery, bell peppers, garlic, shrimp, and basil until vegetables are tender.
- Add chopped meat from mirlitons.
- Once tender, remove from heat and season with salt, pepper, hot sauce and parsley. Add in crabmeat, being careful to not break lumps.
- Drain liquid
- Sprinkle in approximately 1½ cups of bread crumbs to absorb any excess liquid and to hold stuffing intact.
- Use mixture to stuff shells. Place stuffed mirlitons on a baking pan and sprinkle with remaining bread crumbs.
- Top each mirliton with 1 pat of butter. Bake 30 minutes or until golden brown. Serve 1 mirliton half as a vegetable or 2 halves as an entrée.
Be sure to share with family and friends this holiday season!