Shrimp Stuffed Mirliton

The Chayote squash or vegetable pear, as some may know it, is known here in South Louisiana as mirliton. It was brought here by the Cajuns from South America in 1755. Today, it is the premier vegetable of the Cajuns and Creoles.


  • 3 mirlitons, sliced lengthwise
  • 1/4 cup diced garlic
  • 1/2 pound diced ham
  • 1 cup 150-200 count shrimp, peeled and deveined
  • 1 cup rich chicken stock
  • 1/4 pound butter
  • salt and cracked black pepper to taste
  • 1 cup chopped onions
  • 1/4 cup chopped parsley
  • 1 cup chopped celery
  • 1-1/2 cups seasoned Italian bread crumbs
  • 1/2 cup chopped bell pepper
  • 6 pats chipped butter
  • 1/2 cup sliced green onions

Preheat oven to 375 degrees F. Boil mirlitons in lightly salted water until meat is tender enough to scoop form the shells. Once tender, remove and cool under tap water. Using a metal spoon, remove seeds from the center of the mirlitons and gently scoop all meat out of the shells. Reserve meat and save shells for stuffing later. In a four quart sauce pot, melt butter over medium high heat. Sauté onions, celery, bell pepper, green onions, garlic and diced ham. Cook approximately fifteen minutes or until vegetables are wilted. Add chicken stock should vegetable mixture becomes too dry during cooking. Add mirlitons and shrimp, and continue cooking approximately twenty-five to thirty minutes or until mixture is well incorporated. Remove from heat and season to taste using salt, cracked black pepper and parsley. Sprinkle in seasoned bread crumbs to absorb any excess liquid. Stuff mirliton mixture into the shells, dividing equally into six portions. Place stuffed mirlitons on a baking pan and top with one pat of chipped butter and remaining bread crumbs. Bake until golden brown.

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