Best 2 Stuffed Mirliton Recipes
Mirliton is a unique and delicious vegetable that can be stuffed and baked to create a hearty and satisfying dish. This versatile ingredient can be combined with a variety of flavors and textures to create an unforgettable meal. From classic fillings like ground beef and rice to unexpected combinations like seafood and vegetables, there are endless possibilities when it comes to stuffed mirliton. With its tender texture and mild flavor, mirliton provides a perfect base for a variety of flavors, making it a perfect choice for a main course or side dish. Whether you are a seasoned cook or just starting out, this comprehensive guide will provide you with all the information you need to create a delicious and memorable stuffed mirliton dish.
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SHRIMP-STUFFED MIRLITON
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
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.
SEAFOOD-STUFFED MIRLITON/CHAYOTE
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
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
Tips:
- Choose the right mirlitons: Select small to medium-sized mirlitons that are firm and have a deep green color. Avoid those that are bruised or have soft spots.
- Prepare the mirlitons properly: Cut the mirlitons in half lengthwise and scoop out the seeds and pulp, leaving a 1/2-inch thick shell.
- Use a variety of fillings: Get creative with your fillings! Try a mixture of cooked ground beef, sausage, rice, vegetables, and seasonings. Or, opt for a vegetarian filling made with beans, lentils, or tofu.
- Don't overcook the mirlitons: Mirlitons should be tender but still slightly firm when cooked. Overcooking can make them mushy.
- Serve with your favorite sides: Stuffed mirlitons can be served with a variety of sides, such as rice, beans, or a salad.
Conclusion:
Stuffed mirlitons are a delicious and versatile dish that can be enjoyed as a main course or side dish. With their mild flavor and endless filling possibilities, they are sure to please everyone at the table. So next time you're looking for a new and exciting way to cook mirlitons, give stuffed mirlitons a try!
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