Mirliton Dressing
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6 to 8
Ingredients
  • 6 mirlitons, quartered
  • 1 tablespoon vegetable oil
  • ¾ pound ground pork
  • ¾ pound (80/20) ground chuck
  • 1 stick butter
  • 1 cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 1 cup diced celery
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 teaspoon hot sauce
  • 2 cups panko breadcrumbs
  • ½ cup chicken stock, if needed
  • 2 tablespoons melted butter, for topping
Instructions
  1. In a large pot with a tight-fitting lid over medium-high heat, add the mirlitons and cover with water. Cover and boil until tender, about 40 minutes. Drain the water and let cool to room temperature. Remove and discard any seeds and chop the softened mirlitons into bite-size chunks. Drain off any excess water; set aside for later use.
  2. Preheat oven to 375ºF.
  3. In a large (12-inch) cast-iron skillet over medium-high heat, add the oil along with the pork and ground beef. Break up the meat in the pan and sauté just until the meat begins to brown, about 10 minutes. Turn off the heat and remove the meat from the pan with a slotted spoon draining off excess grease. Set aside for later use.
  4. In the same skillet over medium-high heat, add the butter. Add the onion, bell peppers, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the parsley and garlic along with the salt, peppers, onion powder, Cajun seasoning, and hot sauce. Cook for 3 minutes longer and add the cooked mirliton.
  5. Combine the mixture and stir in the breadcrumbs. The breadcrumbs should be moist; add some of the chicken stock if needed. Distribute the vegetables and meat evenly around the skillet and spoon the melted butter over the top. Place in the hot oven and let bake until the casserole is heated through and the top is browned, about 30 minutes.
Notes
Mirliton (chayote) squash is readily available in Louisiana, but feel free to substitute yellow squash or zucchini. The spice level is moderate so feel free to increase the Cajun seasoning or hot sauce. Instead of meat, try this recipe with crabmeat and shrimp. If you like, bake this in an oven-proof baking dish.
Recipe by Acadiana Table at https://acadianatable.com/2021/11/15/mirliton-dressing/