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Cajun-Style Stuffed Mirlitons


6 mirlitons (chayote squash)
3/4 cup butter, separated
1 cup chopped onions
1 cup chopped celery
1/2 cup sliced green onions
1/8 to 1/4 cup chopped garlic
1 pound crab meat
1 cup chicken or seafood stock
1 cup peeled deveined small shrimp
1/4 cup chopped parsley pepper
1 1/2 cups Italian-style bread crumbs
Salt to taste


Cut the mirlitons into halves lengthwise. Combine with lightly salted water to cover in a large dutch oven. Bring to a boil and cook until the pulp is tender. Cool under running water. Scoop out and reserve the pulp, leaving a 1/4 inch shell. Discard the seeds. Melt 1/2 cup butter in a skillet over medium heat. Add the onion, celery, green onions, and garlic and saute' for 10 to 15 minutes, or until tender. Add the crab meat and mix well. Add enough stock to prevent sticking and dryness. Add the mirliton pulp and shrimp. Cover and cook for 25 to 30 minutes or until well incorporated. Remove from heat and season with parsley, salt and pepper. Add enough bread crumbs to absorb any excess liquid. Stuff the mixture into the mirliton shells. Arrange the mirlitons in a baking pan. Top each with 1 teaspoon of butter. Bake at 375 degrees until golden brown.

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