📝 About This Recipe
A true cornerstone of New Orleans holiday tables, the mirliton (known elsewhere as chayote) is transformed into a savory vessel of Creole comfort. This recipe marries the delicate, pear-like squash with succulent Gulf shrimp, smoky Andouille sausage, and the essential 'Holy Trinity' of aromatics. The result is a buttery, seafood-forward stuffing with a golden breadcrumb crust that perfectly captures the soul of South Louisiana.
🥗 Ingredients
The Squash
- 3 large Mirlitons (Chayote Squash) (firm and unblemished)
- 1 tablespoon Salt (for boiling water)
The Savory Stuffing
- 1 pound Gulf Shrimp (peeled, deveined, and roughly chopped)
- 4 ounces Andouille Sausage (finely diced)
- 4 tablespoons Unsalted Butter (divided)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 1/4 cup Celery (finely diced)
- 3 cloves Garlic (minced)
- 2 teaspoons Creole Seasoning (such as Tony Chachere's or Zatarain's)
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Worcestershire Sauce
- 1 cup Italian Breadcrumbs (plus extra for topping)
- 1 large Egg (lightly beaten)
- 1/4 cup Green Onions (thinly sliced)
The Topping
- 1/4 cup Parmesan Cheese (grated)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the whole mirlitons in a large pot and cover with water. Add 1 tablespoon of salt and bring to a boil. Simmer for 35-45 minutes until the squash are tender when pierced with a knife.
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2
Remove the mirlitons from the water and let them cool until they can be handled. Slice each squash in half lengthwise.
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3
Remove the large central seed with a spoon and discard. Carefully scoop out the pulp, leaving a 1/4-inch thick shell to act as a bowl. Place the shells in a baking dish.
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4
Place the scooped-out pulp into a colander and press firmly with the back of a spoon to remove as much excess water as possible. This is crucial to prevent a soggy stuffing. Roughly chop the drained pulp.
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5
Preheat your oven to 375°F (190°C).
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6
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced andouille sausage and sauté for 3-4 minutes until the fat renders and the edges are crisp.
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7
Add the onion, bell pepper, and celery (the Holy Trinity) to the skillet. Sauté for 5-7 minutes until the vegetables are soft and translucent.
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8
Stir in the minced garlic, Creole seasoning, and thyme. Cook for 1 minute until fragrant.
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9
Add the chopped mirliton pulp and chopped shrimp to the skillet. Cook for 3-4 minutes until the shrimp turn pink and the mixture is well combined.
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10
Remove the skillet from the heat. Stir in the Worcestershire sauce, green onions, and 1 cup of breadcrumbs. Taste and adjust seasoning with more Creole seasoning if desired.
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11
Once the mixture has cooled slightly, fold in the beaten egg to bind the stuffing together.
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12
Generously mound the stuffing into the prepared mirliton shells. In a small bowl, melt the remaining 2 tablespoons of butter and mix with a handful of breadcrumbs, the Parmesan, and parsley. Sprinkle this over the top of each shell.
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13
Bake for 25-30 minutes until the tops are golden brown and the stuffing is heated through and set.
💡 Chef's Tips
Mirlitons hold a lot of water; if you don't squeeze the pulp thoroughly, the stuffing will be watery. If you can't find Andouille, a good smoked kielbasa with a pinch of cayenne pepper is a great substitute. For a vegetarian version, swap the shrimp and sausage for sautéed mushrooms and extra bell peppers. Avoid over-boiling the squash to the point of falling apart; the shells need to be sturdy enough to hold the stuffing. Make the stuffing a day ahead to let the flavors marry, then fill and bake when ready to serve.
🍽️ Serving Suggestions
Serve alongside a classic Roasted Turkey or Glazed Ham for a traditional Louisiana holiday feast. Pair with a crisp, acidic white wine like a Chenin Blanc or a dry Riesling to cut through the richness. Accompany with a side of buttery French bread to soak up any extra savory juices. Serve as a main course with a simple green salad dressed in a lemon vinaigrette.