Stuffed Mirliton Recipes

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SHRIMP-STUFFED MIRLITON



Shrimp-Stuffed Mirliton image

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

4 mirlitons (chayote squash), halved (about 3 pounds)
1 stick (8 tablespoons) unsalted butter
2 teaspoons Cajun seasoning
1 stalk celery, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
1/2 small onion, chopped
Kosher salt and freshly ground black pepper
4 ounces andouille sausage, chopped
1 teaspoon hot sauce, plus more for serving
1 plum tomato, chopped
4 ounces jumbo lump crabmeat, picked through
4 ounces peeled and deveined medium shrimp, tails removed, chopped into 1/2-inch pieces
1/2 cup panko breadcrumbs
1/4 cup chopped fresh parsley

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.

NEW ORLEANS STUFFED MIRLITONS RECIPE - (3.9/5)



New Orleans Stuffed Mirlitons Recipe - (3.9/5) image

Provided by JimMac

Number Of Ingredients 13

6 medium-to-large mirlitons
1 egg, beaten
3 tablespoons oil or butter or bacon grease
Salt and pepper to taste
1 medium white onion, chopped
3/4 cup seasoned bread crumbs
2/3 cup thinly sliced green onions
1 pound raw shrimp, peeled
2 cloves garlic, minced
1/2 pound ham, diced
1/2 cup celery, minced
Dash Tabasco
1/4 cup parsley, minced

Steps:

  • Boil mirlitons until tender, cut in half and remove seeds. Scoop out inside of mirlitons leaving enough flesh to keep shell intact. In a large heavy skillet, heat oil or bacon grease. Sauté onions, garlic and celery until soft. Add shrimp and ham. Cook 10 minutes. Remove excess water from mirliton and mash. Add all remaining ingredients except 1/4 cup seasoned bread crumbs. Fill the reserved shells. Melt 2 tablespoons butter. Stir in reserved crumbs. Sprinkle evenly over mirlitons. Bake at 350 degrees for 25 minutes.

SHRIMP-STUFFED MIRLITONS



Shrimp-Stuffed Mirlitons image

The mirliton is a pale green squash with an end puckered up like a toothless granny. They are native to Louisiana, but if you grew up eating from certain Latin American culinary canons, you might know them as chayote. In New Orleans, mirliton stuffed with shrimp is a dish both common and fancy. The chef David Guas, who grew up in Louisiana and now runs the Bayou Bakery in Washington, D.C., ate this version at his Granny Lilly's holiday table in Amite, La. His recipe is a version of her original, but with a touch of heat from cayenne pepper as influenced by Justin Wilson, a relative who had a long-running cooking show on New Orleans public television that he punctuated with the tagline "I guaranteeeeee!" Use the freshest shrimp you can find. Something from the Gulf of Mexico would lend authenticity. And be careful scooping the flesh from the mirlitons. The skin is thin and can break easily.

Provided by Kim Severson

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 entree or 12 side dish servings

Number Of Ingredients 18

6 mirlitons (chayote squash)
1/4 tablespoon butter, softened
1/2 teaspoon lemon juice
1 1/2 teaspoons chopped parsley
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/3 teaspoon cayenne
1 tablespoon Worcestershire sauce
3/4 cup bread crumbs
1 tablespoon grapeseed, canola or other neutral oil
3/4 cup sweet onions, chopped
2 tablespoons bell peppers, diced small
2 tablespoons celery, diced small
2 1/4 teaspoons minced garlic (3 to 4 cloves)
1/2 cup chopped green onions
1/2 cup chopped tomatoes
12 ounces of chopped shrimp (about 13 large, unpeeled shrimp)
1 1/3 cups shrimp, chicken or vegetable stock

Steps:

  • Cut mirlitons in half and scoop out the large seed in the middle. Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork. Be careful not to overcook.
  • Drain and cool for 15 minutes, then scrape out insides into a colander to drain. Leave 1/4 inch of flesh inside shell, being careful not to puncture skin.
  • Chop drained mirliton flesh and add to a medium bowl. Mix in butter, lemon juice, parsley, salt, pepper, cayenne, Worcestershire sauce and 1/2 cup bread crumbs; set aside.
  • Heat oven to 375 degrees. Heat oil in a medium saucepan or cast-iron skillet over medium heat. Add onion, bell pepper and celery and sauté until almost translucent. Add garlic, green onion and tomatoes for just about 2 minutes. Add shrimp for 30 seconds to give them a touch of color. Quickly remove pan from heat and let it sit for 3 to 5 minutes to cool slightly. Fold sautéed ingredients into mirliton mixture.
  • Scoop stuffing mixture into each mirliton half. Place mirliton in an oven-safe 1 1/2-inch deep pan. You may need two pans. Dust top of each mirliton evenly with remaining bread crumbs. Pour stock into pans to a half-inch depth, before covering and baking. Cover pans tightly with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes or until tops are lightly browned.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 5 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1346 milligrams, Sugar 3 grams, TransFat 0 grams

NEW ORLEANS STUFFED MIRLITON RECIPE - (4/5)



New Orleans Stuffed Mirliton Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 11

4 mirlitons (a.k.a. chayote squash)
1 tablespoon butter
1 cup finely chopped onion
2 garlic cloves, minced
2 1/4 cups cooked crawfish tail meat (about 14 ounces)(other seafood can also be added)
1/2 cup dry breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon salt
3/4 teaspoon hot sauce
1/2 teaspoon ground thyme
1 large egg, lightly beaten

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 MIRLITONS



Stuffed Mirlitons image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

4 large mirlitons (also known as chayotes)
3 tablespoons cooking oil
1/2 cup diced onions
1/4 cup chopped celery
1 cup shrimp, cooked and chopped, or 1 pound bulk sausage, cooked and drained
1/2 cup Italian bread crumbs
1 1/2 teaspoons seasoned salt
1/8 teaspoon cayenne pepper
1/2 cup bread crumbs (plain or Italian)

Steps:

  • Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
  • Preheat oven to 350 degrees F.
  • Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.

STUFFED MIRLITON



Stuffed Mirliton image

Mirlitons are plentiful in Louisiana around November, so this is a great side dish for Thanksgiving. This is a family recipe from a friend of mine from New Orleans. Shrimp can be substituted for the ham in this recipe.

Provided by Melissa Spangler

Categories     Pork

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 mirlitons
1 large onion, chopped
2 cloves garlic, chopped
4 tablespoons margarine or 4 tablespoons butter
1/4 lb ham, chopped
1/2 teaspoon salt
1 tablespoon parsley, chopped
1/2 loaf stale French bread
1 dash thyme
black pepper

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.

Nutrition Facts : Calories 234.2, Fat 10, SaturatedFat 2, Cholesterol 9.8, Sodium 803.1, Carbohydrate 27.9, Fiber 3.8, Sugar 3.7, Protein 9.1

MIRLITON



Mirliton image

Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.

Provided by MOUNTMAN

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

Steps:

  • Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
  • When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
  • Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g

SHRIMP STUFFED MIRLITONS (NOLA CUISINE)



Shrimp Stuffed Mirlitons (NOLa Cuisine) image

I LOVE CHAYOTES!!! So finding this creole recipe using chayotes was a welcome surprise. Mirlitons (chayotes) grow in abundance in southern Louisiana. This version is stuffed with shrimp and sounds absolutely delicious - can't wait to try them!

Provided by Jostlori

Categories     Vegetable

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 16

2 large chayotes (mirlitons)
3 tablespoons unsalted butter
1/2 link andouille sausage, finely diced (6-8 oz.)
1/2 large onion, finely diced
1 celery rib, finely diced
1 small red bell pepper, finely diced
1 teaspoon creole seasoning
2 tablespoons garlic, minced
1/2 lb small raw shrimp, peeled and chopped
1/2 loaf day old French bread, sliced and baked in a 300 degree oven until crispy, but not browned. Ground in a food Processor to m
1/2 cup green onion, thinly sliced
kosher salt, Black Pepper and Cayenne to taste
1/2 cup breadcrumbs
1/8 cup parmesan cheese, grated
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt

Steps:

  • Cut the Mirlitons in half lengthwise, remove the seeds.
  • Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
  • When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
  • In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
  • Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
  • Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
  • Add the shrimp and green onions and cook until the shrimp turn pink.
  • Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
  • In a small bowl, combine the ingredients for the topping.
  • Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.

Nutrition Facts : Calories 1419.7, Fat 49.8, SaturatedFat 26.8, Cholesterol 252.2, Sodium 4277.7, Carbohydrate 186.2, Fiber 13.4, Sugar 16, Protein 59.5

STUFFED MIRLITON



Stuffed Mirliton image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course

Time 1h10m

Yield 10 servings

Number Of Ingredients 9

5 mirlitons or medium-size eggplants
3/4 cup chopped bacon
1/2 cup chopped onion
3 cloves garlic, minced
2/3 cup minced scallions
2 cups fresh or frozen crayfish tails, shelled
3/4 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce

Steps:

  • Put mirlitons or eggplants in a large pot, cover with cold water and place over medium heat. Cook gently 30 to 40 minutes, till tender; drain.
  • In a skillet over medium heat, cook the bacon until fairly crisp. Add the onion, garlic and scallions and cook for 7 minutes, until onion is translucent. Add crayfish tails and cook 3 minutes more. Remove from heat, add a quarter cup of bread crumbs, salt and Tabasco; set aside.
  • Preheat the oven to 375 degrees. Use a sharp knife to cut the mirlitons in half lengthwise. Use a spoon to scrape out the pulp. Mince the pulp and add to the crayfish mixture. Put the mirliton halves on a baking sheet and divide the crayfish mixture evenly among them. Sprinkle the remaining bread crumbs over the mirlitons and bake for 20 minutes.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 11 grams, TransFat 0 grams

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From therecipes.info


MIRLITON STUFFING | EMERILS.COM
Place the miriltons in a large pot and cover with water by 1-inch. Bring to a boil and cook until a knife can be inserted easily, about 20 minutes. Drain in a colander and cool. When cool enough to handle, halve the mirlitons, peel, remove the seeds and cut the flesh into 1/2-inch cubes. While mirlitons are cooking, heat a large skillet over ...
From emerils.com


SEASIDE-STUFFED MIRLITONS | FATFREE VEGAN KITCHEN
2007-04-13 Instructions. In a large pot of boiling water, cook the mirlitons until they are tender, about 35-45 minutes. Remove from the water and set aside to cool. Preheat oven to 400F. Once the mirlitons are cool enough to handle, cut them in half lengthwise (cutting through the widest side) and remove the seed.
From blog.fatfreevegan.com


STUFFED MIRLITONS RECIPE | MYRECIPES
Bring mirlitons and water to cover to a boil in a Dutch oven; boil 45 to 50 minutes. Drain and cool. Cut in half lengthwise; remove seeds, and discard. Scoop out pulp, leaving 1/2-inch-thick shells; chop pulp, and set shells aside. Sauté onions and garlic in hot bacon drippings 5 minutes.
From myrecipes.com


STUFFED MIRLITON TOPPED WITH PECANS — BRAISED & BURNT
2016-05-04 Bring a pot of lightly salted water to a boil and add the mirlitons. Cook until tender. Saute 2 Tablespoons of the butter with the onions, celery, and bell peppers. Remove the mirlitons from the water. Scoop the meat of the mirlitons and discard the seeds. Be sure to keep some meat around the edges of the mirlitons. Add the shrimp to the ...
From braisedandburnt.com


STUFFED MIRLITON - RECIPE | COOKS.COM
Add ground meat and cook through. Add pulp from mirliton and the shell from (two halves) one mirliton and continue to cook until cooked down. Season to taste with salt, red pepper and black pepper. Stuff mirliton halves with mixture and top with rolled bread crumbs. Place in greased baking dish and bake at 350 degrees for 35 minutes.
From cooks.com


SHRIMP STUFFED MIRLITON | PAULA DEEN
In skillet over medium heat melt butter and add chopped vegetables until soft; about 5 to 10 minutes. Chop the mirliton pulp and add to skillet. Add remaining 1/2 teaspoon of Cajun seasoning and the shrimp and stir to combine. Stir in the breadcrumbs and season with salt and pepper, to taste. Place mirliton halves into a casserole dish.
From pauladeen.com


STUFFED MIRLITON RECIPE | WHERE NOLA EATS | NOLA.COM
1 large egg, lightly beaten. Preheat the oven to 350 degrees. Put mirlitons in a large stockpot and cover with water. Bring to a boil over high heat. Cover and continue boiling until mirlitons are ...
From nola.com


STUFFED MIRLITONS | RECIPE | CHAYOTE RECIPES, MIRLITON RECIPE, …
Her memorable mirlitons recipe features chayote squash filled with shrimp, crabmeat and ham. Oct 31, 2017 - Poppy Tooker puts a creole twist on stuffed squash. Her memorable mirlitons recipe features chayote squash filled with shrimp, crabmeat and ham. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


STUFFED MIRLITONS | BETTER HOMES & GARDENS - BHG.COM
A mirliton (MILL-ee-tawn) is a pale green tropical squash that has crisp white flesh. In this recipe, the vegetable is filled with a seasoned shrimp stuffing. In this recipe, the vegetable is filled with a seasoned shrimp stuffing.
From bhg.com


STUFFED MIRLITONS (VEGETABLE PEAR) | REALCAJUNRECIPES.COM: LA …
Stuffed Shrimp Mirlitons (Chayotes) 4 mirlitons 1 pound of shrimp, peeled, deveined and cut in pieces 1 cup of bread crumbs (Italian bread crumbs if available ½ stick of butter 1 onion, chopped minced 2 cloves garlic, minced ½ cup celery, minced 2 tablespoons of parsley, minced Salt and pepper to taste ½ cup of white wine ½ cup of water Cut mirlitons in half and remove the seed.
From pinterest.com


SHRIMP STUFFED MIRLITONS - THIS OLE MOM
2018-11-14 Instructions. Pour water covering the mirlitons. Add the crab boil. Parboil mirlitons until you can pierce mirlitons with a fork. Once mirlitons are done place mirlitons in an ice water bath and let set for 15 minutes or until cool. Melt 1/2 stick butter in saucepan and cook shrimp until pink and firm, set aside.
From thisolemom.com


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