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Recipe courtesy of The Association of Junior Leagues International Inc.

Stuffed Mirlitons

  • Level: Easy
  • Yield: 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    133
    Total Fat
    7
    Saturated Fat
    1
    Carbohydrates
    15
    Dietary Fiber
    3
    Sugar
    3
    Protein
    3
    Cholesterol
    2
    Sodium
    318
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
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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

  1. Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
  2. Preheat oven to 350 degrees F.
  3. 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

Show: FoodNation with Bobby Flay
Episode: Plantation Country, Lousiana

Categories:

Easy Shrimp Recipes Shellfish Recipes Shrimp Easy Appetizer Appetizer Easy Main Dish Main Dish Easy Side Dish Recipes Side Dish Easy Baking

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4 Reviews
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Jennifer W.

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 &amp; pepper, fresh garlic, and freshly grated parmesan. <br /><br />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.<br /><br />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. <br /><br />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!

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