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Tender mirliton squash shells filled with a savory mix of shrimp, ham, and classic Cajun vegetables, then baked until golden. A beloved Louisiana dish that's hearty, flavorful, and perfect for a special dinner.
For 4 servings
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 mirliton halves.
In a large pot, place the whole mirlitons and cover with water. Add 1 tablespoon of salt. Bring to a rolling boil and cook for 25-30 minutes, or until tender enough to be easily pierced with a fork. Drain and set aside to cool until they are safe to handle, about 15 minutes.
Once cooled, slice the mirlitons in half lengthwise. Use a spoon to carefully scoop out and discard the seed. Then, scoop out the flesh, leaving a sturdy 1/4-inch thick shell. Be careful not to puncture the skin. Finely chop the scooped-out mirliton flesh and set aside.
In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the chopped onion, celery, and bell pepper (the 'Holy Trinity'). Sauté for 6-8 minutes until the vegetables have softened and the onion is translucent.
Add the minced garlic and diced ham to the skillet. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant.
Stir in the chopped mirliton flesh, Cajun seasoning, 1/2 tsp salt, and black pepper. Cook for 5-7 minutes, allowing excess moisture to evaporate. If the mixture seems very wet, gently press it against the side of the pan to drain some liquid.
Add the chopped shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and opaque. Immediately remove the skillet from the heat to prevent overcooking the shrimp.
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Tender mirliton squash shells filled with a savory mix of shrimp, ham, and classic Cajun vegetables, then baked until golden. A beloved Louisiana dish that's hearty, flavorful, and perfect for a special dinner.
This cajun_creole recipe takes 95 minutes to prepare and yields 4 servings. At 354.41 calories per serving with 22.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Stir in 1/2 cup of the breadcrumbs, the sliced green onions, and fresh parsley. Mix until everything is well combined. Taste and adjust seasoning if necessary.
Arrange the mirliton shells in the prepared baking dish. Generously mound the filling into each shell. In a small bowl, melt the remaining 1 tablespoon of butter and toss it with the remaining 1/2 cup of breadcrumbs. Sprinkle this buttered breadcrumb mixture evenly over the tops of the stuffed mirlitons.
Bake for 20-25 minutes, or until the filling is heated through and the breadcrumb topping is golden brown and crisp. Let rest for 5 minutes before serving.
Replace the shrimp and ham with 3/4 lb of Louisiana crawfish tails, lump crabmeat, or seasoned ground pork for a different flavor profile.
Omit the shrimp and ham. Sauté 8 oz of chopped cremini mushrooms with the vegetables and add 1/2 cup of shredded Gruyère or Parmesan cheese to the filling for richness.
Add 1/2 teaspoon of cayenne pepper or one finely minced jalapeño along with the Cajun seasoning for an extra kick.
Use panko breadcrumbs instead of plain breadcrumbs for a lighter, crunchier topping. You can also mix in a tablespoon of grated Parmesan cheese.
This dish features mirliton squash and the 'Holy Trinity' of onion, celery, and bell pepper, providing a good source of vitamins, minerals, and antioxidants.
Shrimp is an excellent source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Mirliton squash is naturally high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
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.
One serving, which consists of two stuffed mirliton halves, contains approximately 395 calories. This can vary based on the exact size of the ingredients and types of ham and breadcrumbs used.
Stuffed Mirliton can be part of a balanced diet. It's a good source of fiber and vitamins from the vegetables and provides lean protein from the shrimp. However, it also contains butter and ham, so it should be enjoyed in moderation. To make it healthier, you can reduce the butter and use a leaner ham.
Yes, this is a great make-ahead dish. You can prepare and stuff the mirlitons, then cover and refrigerate them for up to 24 hours. When ready to eat, simply bake as directed, possibly adding 5-10 minutes to the baking time to account for the cold filling.
Mirlitons release a lot of water when cooked. To prevent a watery filling, make sure to cook the chopped mirliton flesh in the skillet long enough for the excess moisture to evaporate. You can also gently squeeze the chopped, cooked pulp in a cheesecloth before adding it to the skillet.
Stuffed Mirliton is quite hearty and can be a meal on its own. It pairs well with a simple side salad with a vinaigrette, steamed green beans, or a side of maque choux (Cajun corn).