Best 6 Mirliton Chayote Casserole Recipes

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Mirliton chayote casserole is a traditional dish of the Caribbean, Creole, and Cajun cuisines, made from the chayote squash, coconut milk, spices, and various other ingredients. It is a simple yet flavorful dish that is easy to make and can be enjoyed by people of all ages. This article will provide you with a comprehensive guide on how to make the best mirliton chayote casserole, including tips and tricks for achieving the perfect flavor and texture. Whether you are a seasoned cook or a beginner in the kitchen, this article will equip you with the knowledge and skills necessary to create a delicious and satisfying mirliton chayote casserole that will delight your taste buds and impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

MIRLITON CASSEROLE



Mirliton Casserole image

This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.

Provided by al_salihi

Categories     Winter

Time 1h30m

Yield 16 1/2 pieces, 10-12 serving(s)

Number Of Ingredients 11

8 mirlitons (aka chayote or choko)
1 onion, diced fine
1 bell pepper, diced fine
2 stalks celery, diced fine
1/4 cup butter
2 lbs small shrimp, peeled & deveined
3 garlic cloves, diced fine
1/2 cup parsley, diced fine
1 cup fine fresh breadcrumb
salt & pepper
1/4 cup butter

Steps:

  • Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
  • Drain and cool.
  • Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
  • Add shrimp and saute until pink.
  • add garlic and parsley, bread crumbs, salt & pepper.
  • Turn off heat.
  • Take the mirlitons and cut in half lengthwise.
  • Take a teaspoon and scoop out the seed and sac that surrounds it.
  • Then scoop out the meat of the merliton and save it in the pan along with the dressing.
  • You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
  • If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
  • Place a pat of butter on each half and bake in medium oven until browned and bubbly.
  • You can make these ahead of time and freeze them.
  • Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
  • For variety, you can use hot sausage out of the casing or ground meat.

Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8

SHRIMP-STUFFED MIRLITON



Shrimp-Stuffed Mirliton image

Mirliton -- also known as chayote -- is a light green, slightly pear-shaped squash that's a staple in Louisiana. This crab and shrimp-stuffed version is a dish often found in restaurants. Go to a specialty supermarket to hunt down the squash and celebrate your next holiday New Orleans style.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 15

4 mirlitons (chayote squash), halved (about 3 pounds)
1 stick (8 tablespoons) unsalted butter
2 teaspoons Cajun seasoning
1 stalk celery, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
1/2 small onion, chopped
Kosher salt and freshly ground black pepper
4 ounces andouille sausage, chopped
1 teaspoon hot sauce, plus more for serving
1 plum tomato, chopped
4 ounces jumbo lump crabmeat, picked through
4 ounces peeled and deveined medium shrimp, tails removed, chopped into 1/2-inch pieces
1/2 cup panko breadcrumbs
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Put the mirliton halves cut-side down in a 9-by-13-inch baking dish. Add 1 cup of water, cover tightly with foil and bake until soft, cooked through and easily poked with a fork, about 1 hour 15 minutes. Set aside until cool enough to handle, about 20 minutes. (Leave the oven on.) Scoop out the pulp--making sure to leave a 1/4-inch border all around--then chop the pulp and reserve. Discard the water from the baking dish and return the scooped-out mirliton halves cut-side down.
  • Meanwhile, melt 6 tablespoons of the butter with the Cajun seasoning in a large skillet over medium-high heat. Add the celery, garlic, bell pepper, onion and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are soft and just begin to brown, 7 to 8 minutes. Add the sausage, hot sauce and tomatoes and cook, stirring, until the sausage is warmed through and the tomatoes start to release their juices, about 3 minutes. Add the crab, shrimp and reserved mirliton pulp and continue cooking until heated through, 2 to 3 minutes.
  • Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Add the breadcrumbs and parsley and stir until well combined.
  • Turn each mirliton half over so the cut side is facing up. Stuff each with about 1/2 cup of the crab and shrimp mixture--it will seem like a lot, but that's OK. Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs turn a deep golden brown, 10 to 12 minutes. Serve with additional hot sauce if desired.

SHRIMP AND MIRLITON CASSEROLE



Shrimp and Mirliton Casserole image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 10 servings

Number Of Ingredients 25

2 pounds medium shrimp, peeled and deveined
4 tablespoons olive oil
1 1/2 tablespoons Emeril's Bayou Blast (Essence), recipe follows
2 cups chopped yellow onions
5 pounds (about 8) medium mirlitons (chayotes)
1/2 cup chopped green bell peppers
1 large jalapeno, seeded and minced (about 1/4 cup)
1/2 teaspoon dried thyme
1/4 cup minced garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh parsley leaves
3 large eggs, lightly beaten
1 cup plus 1 tablespoon dried fine bread crumbs
1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce
3/4 pound freshly grated American cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
  • Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
  • When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
  • Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
  • Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SEAFOOD-STUFFED MIRLITON/CHAYOTE



Seafood-Stuffed Mirliton/Chayote image

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.

Provided by fluffernutter

Categories     Crab

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 mirlitons, halved, cored
1 onion, chopped
2 garlic cloves, minced
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
3 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth (optional)
1 cup small uncooked shrimp, shelled
6 ounces crabmeat (or more)
Italian seasoned breadcrumbs
butter

Steps:

  • 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.

Nutrition Facts : Calories 254.2, Fat 13.5, SaturatedFat 6.2, Cholesterol 160.3, Sodium 983.6, Carbohydrate 11.3, Fiber 3.4, Sugar 4, Protein 22.6

MIRLITON



Mirliton image

Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.

Provided by MOUNTMAN

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

Steps:

  • Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
  • When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
  • Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g

CAJUN SHRIMP MIRLITON CASSEROLE



Cajun Shrimp Mirliton Casserole image

Categories     Garlic     Onion     Bake     Casserole/Gratin     Shrimp     Bell Pepper     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 9

7 medium mirliton (also called chayotes; 5 lb)
2 medium onions, chopped
2 green bell peppers, chopped
1 stick unsalted butter
3 large garlic cloves, minced
24 saltines, finely ground (3/4 cup)
2 lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/4 teaspoon cayenne, or to taste
2 tablespoons fine dry bread crumbs

Steps:

  • Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
  • Preheat oven to 400°F.
  • Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

Tips:

  • Choose firm, ripe mirlitons (chayotes) that are free of blemishes.
  • Peel and cube the mirlitons before cooking to save time.
  • Use a variety of vegetables in your casserole, such as carrots, celery, onions, and bell peppers.
  • Add a protein source to your casserole, such as chicken, beef, or shrimp.
  • Season the casserole with your favorite herbs and spices.
  • Bake the casserole until the mirlitons are tender and the casserole is bubbly.

Conclusion:

Mirliton (chayote) casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover mirlitons and other vegetables, and it can be easily customized to suit your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, mirliton casserole is sure to please.

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