The Mirliton, also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear is a favorite food 
of South Louisiana. This vegetable was brought to Bayou Country by the Canary Islanders, called “Los Isleños,” who relocated to Louisiana when Spain took ownership of New Orleans from France. This South Louisiana delicacy is wonderful when stuffed with shrimp and crab meat. Here's a great recipe.
of South Louisiana. This vegetable was brought to Bayou Country by the Canary Islanders, called “Los Isleños,” who relocated to Louisiana when Spain took ownership of New Orleans from France. This South Louisiana delicacy is wonderful when stuffed with shrimp and crab meat. Here's a great recipe.Recipe By : Sitara
Serving Size : 6 Preparation Time :1:20
Categories : Cajun/Creole Main Dishes
Amount Measure Ingredient -- Preparation Method
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6 large mirliton or chayote sliced in half
1 pound jumbo lump crab meat
1 pound (70–90 count) shrimp, peeled and deveined
1 stick butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 tbsp chopped basil
1 tbsp Tony Chachere's Creole Seasoning
¼ cup chopped parsley
2 cups Italian bread crumbs
12 pats butter
Preheat oven to 375°F.
1. Boil sliced mirlitons in lightly-salted water 30–40 minutes or until meat is tender enough to scoop from shells. Once tender, remove from water and cool. Using a teaspoon, remove seeds and gently scoop all meat out of shell, being careful not to tear shell. Leave enough meat in the shell to hold everything together.
2. Discard excess liquid accumulated while scooping meat. Reserve meat and save shells for stuffing.
3. In a 12-inch cast iron or heavy skillet, melt butter over medium-high heat. Sauté onions, celery, bell peppers, garlic and basil 3–5 minutes or until vegetables are wilted.
4. Blend in shrimp and cook 2–3 minutes or until pink and curled. Mix in reserved meat from mirlitons and chop large pieces while cooking. Cook 15–20 minutes, stirring until flavors develop. After most of liquid has evaporated, remove from heat and season with salt, pepper, hot sauce and parsley.
5. Fold in crab meat, being careful to not break lumps. Sprinkle in approximately 1½ cups of bread crumbs to absorb any excess liquid and to hold stuffing intact.
6. Divide mixture into 12 equal portions and stuff into hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining bread crumbs. Top each mirliton with 1 pat of butter.
2. Discard excess liquid accumulated while scooping meat. Reserve meat and save shells for stuffing.
3. In a 12-inch cast iron or heavy skillet, melt butter over medium-high heat. Sauté onions, celery, bell peppers, garlic and basil 3–5 minutes or until vegetables are wilted.
4. Blend in shrimp and cook 2–3 minutes or until pink and curled. Mix in reserved meat from mirlitons and chop large pieces while cooking. Cook 15–20 minutes, stirring until flavors develop. After most of liquid has evaporated, remove from heat and season with salt, pepper, hot sauce and parsley.
5. Fold in crab meat, being careful to not break lumps. Sprinkle in approximately 1½ cups of bread crumbs to absorb any excess liquid and to hold stuffing intact.
6. Divide mixture into 12 equal portions and stuff into hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining bread crumbs. Top each mirliton with 1 pat of butter.
7. Bake 30 minutes or until golden brown.