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Stuffed Mirliton

Tracy Talbot’s Cajun Family Recipe

Photo by Kelly Yandell

8 servings

  • 4 large mirliton/chayote
  • 6 tablespoons unsalted butter
  • 1 small sweet yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 3 celery stalks, chopped
  • 2 cloves garlic, minced
  • ½ pound large Gulf shrimp, peeled, deveined and chopped
  • ½ cup Italian seasoned bread crumbs

Preheat the oven to 350°F

Place the whole mirlitons in a large pot of boiling water and boil for15 minutes.

Remove from the water and cool until they can be handled. Cut each from top to bottom to create 2 identical halves. Scoop out the seed with a spoon and discard.

Scoop out the remaining pulp and place in a large bowl, leaving each mirliton shell with 1/4” margin. Set aside mirliton shells to be filled later. Chop the pulp that you have removed and set it aside to add to the stuffing later.

Melt butter in a large skillet over medium heat. Add the onion, pepper and celery and sauté for 10 minutes or until translucent. Add the garlic, shrimp and chopped pulp and continue sautéing for about 3 minutes. Stir in the breadcrumbs and then remove the pan from the stove.

Place mirliton shells in a baking dish and fill each with shrimp mixture, mounding on top. Bake until tops are browned, about 40 minutes.

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