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
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NIAZ MUHAMMAD
[email protected]Overall, this dish was a bit disappointing. I don't think I'll be making it again.
Dayanna Martinez
[email protected]The mirliton was not cooked through. I had to put it back in the oven for longer.
Laceymae Gouldwright
[email protected]The dish was a bit too salty for my taste. I would use less salt next time.
Angelique Du Toit
[email protected]I found the mirliton to be a bit too fibrous. I think I'll try a different vegetable next time.
William Alexander
[email protected]This dish was a bit bland for my taste. I would add more seasoning to the stuffing next time.
Joy BYRD
[email protected]I've made this dish several times and it's always a hit. The mirliton is a great vessel for the flavorful seafood stuffing.
rose Deen
[email protected]This recipe is a keeper. The mirliton was a great choice for stuffing and the seafood mixture was flavorful and moist.
Ajiz Mahar
[email protected]I made this dish for a dinner party and it was a hit. Everyone loved the unique flavor of the mirliton.
Foday Abu Bakarr Sillah
[email protected]Delicious and healthy dish. The mirliton was a great choice for stuffing.
Resham Grg
[email protected]Easy to follow recipe with great results. The mirliton was a unique and tasty addition to the dish.
Kim Sjolander
[email protected]I love stuffed vegetables, and this recipe didn't disappoint. The mirliton was tender and the seafood stuffing was flavorful. I'll definitely be making this again.
Tanaka Thandie
[email protected]This dish turned out great. The seafood stuffing was delicious and the mirliton was a perfect vessel for it. I especially liked the crispy top layer. I served it with a side of rice and it was a complete meal.
Somrat Chowdhury
[email protected]Excellent recipe! The mirliton was a great choice for stuffing, and the seafood mixture was flavorful and moist. I did add a bit more seasoning to the stuffing, but that's just personal preference. Overall, this dish was a keeper and I'll definitely
Bashir Ahmed Meerbahar
[email protected]I've never cooked with mirliton before, but this recipe made it easy and enjoyable. The mirliton was mild in flavor, allowing the other ingredients to shine through. The seafood stuffing was packed with flavor and the overall dish was a hit with my f
Nawab Baloch
[email protected]This stuffed mirliton dish was an absolute delight! The flavors of the seafood and vegetables blended perfectly, and the mirliton provided a unique and delicious texture. I highly recommend this recipe to anyone looking for a flavorful and healthy me