Seafood-Stuffed Mirliton/Chayote

"A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish."
 
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photo by fluffernutter photo by fluffernutter
photo by fluffernutter
Ready In:
1hr 5mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
  • Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
  • Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
  • Bake at 350 degrees for about 20 minutes until topping is crisp and golden.

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Reviews

  1. This was fabulous! I think I'll use this recipe for stuffed mushrooms.
     
  2. This dish was great!!! We have never had this type of veggie befor so I followed the recipe to the T. The italian breed crums gives the dish the extra kick of flavor. I will make this dish agen. The recipe did not state when to put the crab in so I just put it in when I put the shrimp in.
     
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RECIPE SUBMITTED BY

Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
 
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