Ingredients
- 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)
Directions
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By jennyweaverbeal...
Beaumont, CA
on September 11, 2011
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The first time I make a recipe, I like to follow it exactly, but I had to make a few changes based on what we had on hand. Instead of hot Italian sausage, we used sweet and added red pepper flakes. We don't use seasoned salt and prefer panko crumbs to Italian, so I added dried parsley, oregano, basil, celery salt, salt & pepper, fresh garlic, and freshly grated parmesan.
I followed another reviewer's suggestion and skipped the shells and baked this as a casserole. I cut the chayote roughly instead of mashing completely because I didn't want a mushy casserole.
This dish was so good. My mom (who never fed me chayotes as a kid but who apparently loves them advised me NOT to throw out the seed. You can just eat the seed after it's boiled and it tastes almost like a roasted nut-it was great in the dish, too.
Even though I made many changes, I think this recipe gave me an awesome starting point to a dish that my whole family (even my 10-month old loved!
By netsi57_12377255
New Orleans, 57
on November 25, 2009
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Just like my ma used to make. To make things easier though she'd bake the mixture in casserol dish instead of the individual merliton shells. Mmmm Good.
By moncada5_5918926
Ball, LA
on November 17, 2006
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This recipe is even better when you add shredded mild cheddar cheese to the stuffing mix.
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