Comment:
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 crabmeat.
Ingredients:
6 mirlitons, sliced lengthwise
1 pound jumbo lump crabmeat
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
Louisiana hot sauce to taste
¼ cup chopped parsley
2 cups Italian bread crumbs
12 pats butter
Method:
Preheat oven to 375°F. Boil sliced mirlitons in lightly-salted
water 30–40 minutes or until meat is tender enough to scoop
from shells. Once tender, remove from water and 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 onions,
celery, bell peppers, garlic and basil 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, hot sauce and parsley. Fold
in crabmeat, being careful to not break lumps. 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.
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