Shrimp Stuffed Mirliton

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Every time one of the Food Network chefs uses the name of a recipe that's associated with a certain culture, country or part of the country, people chime in saying "that's not how we do it", and giving the recipe low ratings despite not having tried it. It drives me crazy. What is the point of cooking if you can't take traditional recipes and make a few changes? Why is it that people think, for instance, that there can only be one recipe for Shrimp Stuffed Mirliton, and that if someone gets creative with it, they should get punished for it? What a boring, boring world it would be if cooks weren't allowed to be imaginative, and had to make everything the same way all the time.

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I made this tonight and I have mirlitons known for me as chayote because my husband is Latin I thought this was very good but for me I didn't like eating the whole thing it felt to me like it wasn't cooked enough although it was because it scooped out very well and the insides were very tender My husband liked the whole thing. I think next time I will pu it into a casserole and make it like a dressing type and I'm sure that will taste just as good. Thanks Paula and of course Hank.

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As a native New Orleanian, this recipe is pretty close to the one I learned to make over 40 years ago for my family. And it is required of me at all important family dinners, especially at Thanksgiving and Christmas. Thanks, Fr. Hank, for keeping it authentic. My only addtions are a little parsley and some fresh chopped garlic. Also, for a large group ( I often cook 24 mirlitons at a time in a huge pot, you may scoop the pulp out very close to the skin, chop the cooked mirlitons in chunky pieces and follow the recipe. Then, simply pour the mirliton "dressing" (as we call it, into a large casserole (or two, top with some bread crumbs, dot with butter, and bake in a 350 oven for about 30 mins. Not a speck will be left after everyone digs in! Even my grandbabies love this dish. Thanks the great NOLA recipe.
Nancy B.

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I have not made this recipe yet but just thought the Jeannes(reviewer from La of the world need to understand that a recipe is a guideline and is open to individual interpretation. I may not use the same laundry detergent as you but that doesn't mean my clothes aren't clean. Someone else may call your recipe inauthentic...lighten up!

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Paula
Ok part of this is right...but you scoop the merliton and add to your onion , celery bellpepper ( The trinity and mash with seasonings and shrimp. Really had my curiousity on this show!! You add breadcrumbs about 3/4 cup to soak the juices and add crab boil to bring out the flavor of the shrimp
or you can add wet squeezed french bread or white bread ..

and you add shrimp more that a 1/4 cup small shrimp at lleast a pound.. I make the best merlitons for the holidays I am always asked to bring them!!
Thanks I dont want to sound catty but proud of our cooking in New Orleans
Jeanne