Stuffed Mirliton PDF Print E-mail
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Thursday, 23 June 2011 16:28

Delicious as a one-dish meal!

Submitted by:  Maudie K.


  • 6 whole mirlitons (vegetable pear or Chayote squash)
  • Water to steam
  • 3 strip bacon, chopped
  • 6 TBS unsalted butter
  • 1 finely chopped large onion
  • 1 finely chopped medium red bell pepper
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups diced baked ham
  • 1 pound shrimp, coarsely chopped
  • 1 cup Ritz cracker crumbs
  • 1 tsp Tabasco sauce
  • 1 TBS Worcestershire sauce
  • 1 ½ tsp Tony Chachere’s Seasoning Mix
  • 1 TBS lemon juice
  • ½ cup seasoned bread crumbs
  • 3 pats butter, cut into small pieces


  1. Steam mirlitons by placing into steamer basket for 7 minutes after water has come to a boil; turn off heat allow mirlitons to remain
  2. Into a large, heavy skilled over medium-high heat, fry bacon until browned and crisp
  3. Add butter and remove from heat and set aside
  4. Remove mirliton from steamer and cute each in half; remove large seed and discard; scoop out center with teaspoon or scoop, careful not to tear through outer shell; place pulp into a large bowl
  5. Mash pulp using potato masher or large slotted spoon
  6. Add mashed pulp to skillet with butter and bacon over medium-high heat;
  7. Add onion, bell pepper, celery, and garlic, saute for 10 minutes, stirring often
  8. Add ham and shrimp and saute for 7 more minutes stirring constantly;
  9. Add cracker crumbs to skillet and blend well; add Tabasco and next 3 ingredients, mixing well
  10. Stuff each shell; sprinkle bread crumbs over stuffing and dot with butter pieces
  11. Bake at 350° for 35-40 minutes until well browned; serve hot

Serves 12


Last Updated on Monday, 13 January 2014 20:05