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Recipe courtesy of The Association of Junior Leagues International Inc.

Show: FoodNation with Bobby Flay

Episode: Plantation Country, Lousiana

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Total:: 1 hr 30 min
Prep:: 30 min
Cook:: 1 hr

Yield:: 8 servings

Level:: Easy

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy of "River Road Recipes" published by The Junior League of Baton Rouge, 1959

My Private Notes

Name: Stuffed Mirlitons
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Cuisine: american
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)