Just in time for Christmas, this just might be the perfect South Louisiana dish. Whether as a side dish or a main course, these shrimp-stuffed mirliton are delicious. I like how the smokey tasso ham balances the briny taste of the shrimp in this mirliton stuffing.
Come to think of it, I’m not exactly sure why chayote squash are called mirliton in Louisiana (christophene and vegetable pear elsewhere). And to further complicate things, the Creole pronunciation is “mel-e-tawn.” Go figure. Regardless, these little green pear-shaped squash have a taste like zucchini and are a South Louisiana culinary treasure. You’ll see them cooked in a variety of ways with seafood stuffing being the most common. Making them are a cinch, and once you learn the basic technique, you’ll be thinking of other stuff to, uh, stuff.
- Water
- 2 large mirliton squash, sliced in half lengthwise
- 2 tablespoons olive oil
- ½ stick butter
- ½ cup finely diced yellow onion
- 2 tablespoons diced celery
- 2 tablespoons diced green onion tops
- 2 tablespoons diced green bell pepper
- 1 tablespoon minced garlic
- 1 tablespoon chopped flat-leaf parsley
- 1 cup chopped tasso or smoked ham
- ½ cup dry white wine
- 1 cup chopped shrimp
- 1 tablespoon fresh lemon juice
- 2 cups breadcrumbs, plus extra
- 1 cup chicken stock, plus more if needed
- 1 teaspoon cayenne
- 1 teaspoon white pepper
- Dash of hot sauce
- Kosher salt and freshly ground black pepper
- 4 teaspoons melted butter
- Preheat the oven to 375ºF.
- In a pot of boiling water, add the mirliton halves. Cook until tender when pierced with a skewer, about 20 minutes. Remove, dry and let cool. With a teaspoon, remove the seed and carefully scoop out the inner pulp of the mirliton without puncturing the skin. Chop the pulp and reserve for later. Move the hollowed out “shells” to a paper towel-lined platter to drain.
- In a large skillet on medium-high heat, add the olive oil and butter. Add the onions, celery, green onion tops, bell pepper, garlic, and parsley. Cook until the onions turn translucent and add the tasso. Lower the heat and cook for 5 minutes. Add the wine and cook for 5 minutes longer. Add the mirliton pulp, shrimp and lemon juice and cook for another 5 minutes. Season with cayenne, white pepper, and a dash of hot sauce. Add salt and black pepper to taste. Add the breadcrumbs and slowly pour in the stock while stirring. As the breadcrumbs absorb the liquid, the stuffing should become moist, but not runny. Add more stock to achieve a moist stuffing consistency.
- On a parchment-lined baking tray, add the mirliton shells and spoon in a generous mound of the stuffing. Top with a sprinkling of breadcrumbs along with a teaspoon of melted butter and cover with aluminum foil. Place in the oven and bake for 30 minutes. Uncover and bake for another 15 minutes until browned. Serve as a side dish or with a salad as a main course.
My college roommate and his family just left our home in Covington heading to Salt Lake. When I tell ya that this dish was a HOME RUN to them all, as well my wife Linda (Trappey) and I. Our son Christopher is soon to be here for Christmas, and I put 3 aside for him etc. Growing up in New Iberia, my dad, as well as my grand paw, crew them using them in all varieties of manner, even as a side dish, etc. When they began to pack for home, I placed TWO Acadiana Table cookbooks in his bag. You are the man!
Chris, Order of Southern Gourmets, Founder and President – A men’s cooking club
Hey Chris- Great hearing from you, my goose-hunting buddy! So glad the recipe was a hit with your friends and family. Louisiana cooks embraced the mirliton decades ago, and Creole recipes have elevated it to star status on holiday tables. Just another tasty reason to love living in South Louisiana. All the best to you and your family!
Can’t wait to try this