Best Stuffed Mirliton Recipes

SHRIMP-STUFFED MIRLITON

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

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.

NEW ORLEANS STUFFED MIRLITON RECIPE - (4/5)

Steps:

• Pierce mirlitons with a fork. Place in a Dutch oven; cover with water. Bring to a boil over high heat; reduce heat, and simmer 30 minutes or until tender. Drain and cool. Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp; place in a large bowl. Preheat oven to 375°. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients (I added 1/4 cup of Parmesan Cheese to the mixture for extra flavor; stir to combine. Spoon about 1/2 cup crawfish mixture into each shell; place stuffed mirlitons on a baking sheet. Bake at 375° for 30 minutes or until crawfish mixture is thoroughly heated and golden. Yield 8 servings (serving size: 1 mirliton half)

STUFFED MIRLITON

Steps:

• Simmer mirlitons until tender.
• Cut each in half, remove seeds and carefully spoon out pulp.
• Set aside.
• Saute onion, garlic& margarine until tender.
• Add french bread that has been soaked in water and squeezed until almost dry, then chopped.
• Cook a few minutes, then add thyme& parsley, continue to cook another 5 minutes.
• Add mirliton that has been chopped& mashed.
• Add salt& pepper.
• Cook 12-15 minutes, then add ham.
• Cook 8-10 minutes.
• Put in greased casserole dish& top with bread crumbs.
• Bake at 350 degrees for about 20 minutes.
• 1/4 lb.
• shrimp or 3-4 slices of bacon can be substituted for the ham.

STUFFED CHAYOTE AKA MIRLITON, CHOKO OR VEGETABLE PEAR

Steps:

• Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
• Mix next five ingredients together and fill cavities loosely.
• Saute pulp in olive oil until golden and add tomatoes.
• Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
• Simmer, covered, for 90 minutes or bake in a slow oven (325F).
• Serve hot with sauce.

SPICY SHRIMP STUFFED MIRLITON

Steps:

• Preheat the oven to 350 degrees. Boil mirlitons in water with 1/2 tsp creole seasoning until soft, 30-45 minutes. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a saute pan, heat the olive oil. Saute the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Saute the mixture for 5 minutes. Stir in the bread crumbs, cheese, and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 30 min. Place the stuffed mirlitons on a platter. Garnish with cheese.