Introduction
Stuffed mirlitons, also known as chayote squash, are a classic dish in Creole and Cajun cuisine, particularly popular in Louisiana. This recipe for stuffed mirlitons with crab and shrimp is a delightful blend of seafood and vegetables, featuring the unique flavors of the Gulf Coast. The dish is rich, comforting, and perfect for special occasions or a festive family dinner.
Ingredients
- Mirlitons (Chayote Squash): 4 medium-sized, halved lengthwise
- Shrimp: 1/2 pound, peeled, deveined, and chopped
- Crabmeat: 1/2 pound, lump or claw, picked over for shells
- Butter: 2 tablespoons
- Onion: 1 large, finely chopped
- Bell Pepper: 1, finely chopped
- Celery: 2 stalks, finely chopped
- Garlic: 3 cloves, minced
- Breadcrumbs: 1 cup, divided
- Parsley: 1/4 cup, chopped
- Green Onions: 1/4 cup, sliced
- Creole Seasoning: 1 teaspoon
- Salt and Pepper: To taste
- Olive Oil: For drizzling
Equipment
- Large pot for boiling
- Baking sheet
- Skillet
- Mixing bowl
- Spoon or spatula