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Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
Boil the Mirlitons
Prepare Mirliton Shells and Pulp
Sauté the Aromatics
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Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
This cajun_creole recipe takes 85 minutes to prepare and yields 4 servings. At 465.2 calories per serving with 42.73g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Cook the Filling Base
Assemble the Stuffing
Stuff and Bake
Serve
Add 1/2 teaspoon of cayenne pepper or a few dashes of your favorite Louisiana-style hot sauce to the filling for an extra kick.
For a heartier, smokier flavor, brown 1/2 pound of chopped andouille sausage and add it to the stuffing along with the shrimp.
Stir in 2-3 tablespoons of heavy cream or cream cheese into the filling just before adding the crabmeat for a richer, creamier consistency.
Incorporate other fresh herbs like thyme or a pinch of tarragon along with the parsley for more complex flavors.
The shrimp and crabmeat provide high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
This dish is packed with vegetables like bell peppers, onions, celery, and mirliton, which supply essential vitamins such as Vitamin C and B6, as well as minerals like potassium.
Seafood, particularly shrimp and crab, is a good source of omega-3 fatty acids, which are known to support heart health and brain function.
A mirliton, also known as chayote squash, is a light green, pear-shaped vegetable common in Louisiana Creole and Cajun cuisine. It has a mild, slightly sweet flavor and a crisp texture that becomes tender when cooked.
It can be part of a balanced diet. It's high in lean protein from shrimp and crab and contains vitamins from the vegetables. However, it also contains butter and breadcrumbs, so it's best enjoyed in moderation. To make it healthier, you can reduce the butter and use whole wheat breadcrumbs.
A typical serving of two stuffed mirliton halves contains approximately 450-550 calories, depending on the exact size of the mirlitons and the amount of butter and cheese used.
Yes, you can use frozen shrimp. Make sure to thaw it completely in the refrigerator overnight, then pat it dry with paper towels to remove excess moisture before chopping and cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
The most common reason for a wet filling is not squeezing enough water out of the boiled mirliton pulp. It's a crucial step. You can also try cooking the pulp a little longer in the skillet to evaporate more moisture before adding the shrimp.