Shrimp Stuffed Mirlitons Nola Cuisine
I love chayotes!!! so finding this creole recipe using chayotes was a welcome surprise. mirlitons (chayotes) grow in abundance in southern louisiana. this version is stuffed with shrimp and sounds absolutely delicious - can't wait to try them!!
Steps
Cut the mirlitons in half lengthwise , remove the seeds.
Bring a large pot of water to a boil , season with salt as you would pasta water.
Add a few bay leaves and a bundle of fresh thyme.
When the water comes to a boil add the mirliton halves , and simmer for 45 minutes , or until tender.
Cool.
When the mirlitons are cool scoop out most of the pulp , leaving a shell about 1 / 2 inch thick.
Dry the shells by patting with a paper towel.
Reserve 1 / 2 of the the pulp and drain on paper towels , as they hold a lot of water.
When dry , chop.
In a large cast iron skillet melt the unsalted butter over medium heat , when hot add the andouille.
Cook stirring often until slightly browned.
Add the onion , celery and bell pepper and the creole seasoning , cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
Add the garlic , mirliton flesh and thyme , cook for 2 minutes more.
Add the shrimp and green onions and cook until the shrimp .
Ingredients
chayotes, unsalted butter, andouille sausage, onion, celery rib, red bell pepper, creole seasoning, garlic, raw shrimp, french bread, green onion, kosher salt, breadcrumbs, parmesan cheese