Louisiana Shrimp-Stuffed Mirliton

Shrimp-Stuffed Mirliton
Shrimp-Stuffed Mirliton

This shrimp stuffed mirliton is a tasty Louisiana treat, and a perfect Thanksgiving side dish.

Louisiana Shrimp-Stuffed Mirliton
Serves 10
Mirliton, a squash variety that thrives in Louisiana, is stuffed with Gulf shrimp.
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Ingredients
  1. 12 mirlitons (chayote squash), halved
  2. 1/2 cup butter
  3. 2 large onions, chopped
  4. 4 bell peppers, seeded and chopped
  5. 1 bunch celery, chopped
  6. 1 1/2 pounds smoked ham, chopped
  7. 2 to 3 pounds peeled fresh shrimp, chopped
  8. 1 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  10. 1 tablespoon minced garlic
  11. 1/2 cup Italian bread crumbs
  12. 1/2 cup plain bread crumbs, plus more for topping
Instructions
  1. In a large Dutch oven of water, boil mirlitons until tender, 30 to 45 minutes. Remove from water; when cool enough to handle, halve lengthwise, remove seed from each, and discard seeds.
  2. Remove mirliton flesh by delicately scooping, leaving a 1/2-inch border. Set flesh aside, and turn the shells upside-down on a cooling rack to drain.
  3. Preheat oven to 300°.
  4. In a large Dutch oven, melt butter over medium heat. Add onion, bell pepper, and celery, and cook until onion is translucent. Add ham, shrimp, salt, pepper, and garlic, and cook until shrimp are pink and firm. Add reserved mirliton flesh, and cook 5 minutes.
  5. Gently fold in bread crumbs. (Because mirlitons are watery, you may need more bread crumbs to reach the desired consistency.) Add additional salt and pepper to taste, if desired. Cook 5 minutes more.
  6. Place mirliton shells in a large casserole dish, and gently stuff with shrimp mixture. Top with additional bread crumbs, cover, and bake 20 to 30 minutes.
Louisiana Cookin https://www.louisianacookin.com/

10 COMMENTS

    • After consulting with our Test Kitchen, we feel these stuffed mirlitons are best when made fresh. Freezing the final product could mess with the texture and flavor. If you wanted to try, we’d suggest cooking the mirlitons a little less in the beginning (but enough to remove the seed and flesh), then freezing the shell and the stuffing separately. If you try it, let us know how it turns out.

  1. my family has made these for years. Recipe was from my grandmother. My mother made these and also made it in a casserole and it did freeze well. My sister has also froze the individual stuffed mirlitons and always good. We have always used shrimp and instead of ham diced smoked sausage or andouille. Talk about good!

  2. I have made these for years. But today instead of diced ham I did use finally chopped andouille sausage with my shrimp and a little bit of rendered bacon. They were delicious !!!! Paired with lump crabmeat and fresh corn bisque, it was a lovely rainy Sunday Cozy Kitchen Supper.

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