Chayote squash, known in the Deep South as mirliton or vegetable pears, are steamed and then filled with a seafood stuffing.
Shrimp and Crab Stuffed Mirlitons
Once found in the Deep South as a product of the states of Florida and Louisiana only during the fall months, Chayote squash is now generally available nearly year round thanks to California and Mexico. Chayote squash is really nothing more than what we affectionately know down here as mirlitons, or they are sometimes also called vegetable pears, and they are the perfect vehicle for a seafood stuffing.
This is a great general purpose stuffing that works well with many stuffable veggies - it's pretty common down here in eggplant, but will work with zucchini or other summer squash too. And, as fate would have it, the goodie bag of leftovers from the Blessing and sent home with us, was perfect timing. I cleaned everything, put it all up and this is one of the dishes I used that delectable seafood on.
The Cajun, being the anti-vegetable spouse that he is, ate all of the stuffing out of the squash, but left the squash shell behind. Silly man. All of the squash is edible, skin, pulp and seed, so he has no idea that he actually ate the squash in the stuffing anyway. I did not enlighten him. Why would I? It's hard enough to get vegetables into that man as it is.
Here's what you'll need to make my Shrimp and Crab Stuffed Mirlitons:
- 8 medium sized mirlitons
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1/2 a large green bell pepper
- 2 green onions, sliced
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 1 (14.5 ounce) can diced tomatoes, with juice
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1/4 to 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama)
- 1 medium bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1-pound cooked shrimp, chopped coarse
- 1/2 cup plain dried breadcrumbs
- 1/2-pound crabmeat
- 1/4 to 1/2 cup chicken stock or broth, only if needed
- 2 tablespoons unsalted butter, melted
As always, adjust the seasonings to your own heat level.
Here's how to make it!
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