New Orleans Stuffed Mirliton

Photo by Jim M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    mirlitons (a.k.a. chayote squash)

  • 1

    tablespoon butter

  • 1

    cup finely chopped onion

  • 2

    garlic cloves, minced

  • 2 1/4

    cups cooked crawfish tail meat (about 14 ounces)(other seafood can also be added)

  • 1/2

    cup dry breadcrumbs

  • 1

    tablespoon chopped fresh parsley

  • 1

    teaspoon salt

  • 3/4

    teaspoon hot sauce

  • 1/2

    teaspoon ground thyme

  • 1

    large egg, lightly beaten

Directions

Pierce mirlitons with a fork. Place in a Dutch oven; cover with water. Bring to a boil over high heat; reduce heat, and simmer 30 minutes or until tender. Drain and cool. Cut mirlitons in half lengthwise; discard seeds. Scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp; place in a large bowl. Preheat oven to 375°. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; cook 6 minutes or until onion is tender. Add onion mixture, crawfish, and remaining ingredients (I added 1/4 cup of Parmesan Cheese to the mixture for extra flavor; stir to combine. Spoon about 1/2 cup crawfish mixture into each shell; place stuffed mirlitons on a baking sheet. Bake at 375° for 30 minutes or until crawfish mixture is thoroughly heated and golden. Yield 8 servings (serving size: 1 mirliton half)

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