Recipe of the Week


Prep Time: 1½ Hours
Yields: 6 Servings

Mirliton, which originated in Mexico, is known by many Americans as “chayote squash” or “vegetable pear” and by the French as “christophene.” The vegetable was brought to Bayou Country by the Canary Islanders, called “Los Isleños,” who relocated to Louisiana when Spain took ownership of New Orleans from France. This South Louisiana delicacy is wonderful when stuffed with shrimp and pork.

6 mirlitons, sliced lengthwise
1 pound ground pork
1 pound (70–90 count) shrimp, peeled and deveined
¼ pound butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers                                         
¼ cup minced garlic                                                      
1 tbsp chopped basil
salt and black pepper to taste
granulated garlic to taste
¼ cup chopped parsley
2 cups Italian bread crumbs, divided
12 pats butter

Preheat oven to 375°F. Boil sliced mirlitons in lightly-salted water 45–60 minutes or until meat is tender enough to scoop from shells with a plastic spoon. (Meat should slide out smooth, not crumbly.) Once tender, remove from water with a slotted spoon. Set aside to cool. Using a teaspoon, remove seeds and gently scoop all meat out of shell, being careful not to tear shell. Discard excess liquid accumulated while scooping meat. Reserve meat and save shells for stuffing. In a 12-inch cast iron skillet, melt butter over medium-high heat. Sauté pork until golden brown. Stir until all juices have evaporated. Add onions, celery, bell peppers, minced garlic and basil. Sauté 3–5 minutes or until vegetables are wilted. Blend in shrimp and cook 2–3 minutes or until pink and curled. Mix in reserved meat from mirlitons and chop large pieces while cooking. Cook 15–20 minutes, stirring until flavors develop. After most of liquid has evaporated, remove from heat and season with salt, pepper, granulated garlic and parsley. Sprinkle in approximately 1½ cups of bread crumbs to absorb any excess liquid and to hold stuffing intact. Divide mixture into 12 equal portions and stuff into hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining bread crumbs. Top each mirliton with 1 pat of butter. Bake 30 minutes or until golden brown. Serve 1 mirliton half as a vegetable or 2 halves as an entrée.


print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295