Shrimp Stuffed Mirliton

LSU Dining

2 large mirlitons [chayote squash]

[bay leaves]

[fresh thyme]

3 tbsp unsalted butter

½ link andouille sausage (6-8 oz.), finely diced

½ large onion, finely diced

1 small red bell pepper, finely diced

1 tsp Creole seasoning

2 tbsp minced garlic

½ lb small raw shrimp, peeled and chopped

½ loaf, day old French bread, sliced and baked in a 300 degree oven until crispy, but not browned, ground in a food processor to make bread crumbs

½ cup green onions, thinly sliced

Kosher salt, black pepper and cayenne to taste

For the topping, combine the following ingredients

½ cup of the bread crumbs

1/8 cup finely grated Parmesan cheese

2 tbsp unsalted butter melted

2 tsp Kosher salt

The beginnings of Louisiana deliciousness.

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.

And you can get started on the stuffing while you wait.

When the mirlitons are cool scoop out most of the pulp, leaving a shell about ½ inch thick. Dry the shells by patting with a paper towel. Reserve ½ of the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.

For the stuffing:

In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until just 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 caramelize 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 turn pink. Add ½ cup water (or shrimp stock if you have any on hand) and 1 cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper, and cayenne.

Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.

It's a little hard to keep them upright on the plate.

My Rating: 3/5 "This is a ton of work and anticipation but then in the end all of the nice Cajun flavors get drowned in the saltiness of the topping. Like, I love the stuffing in the middle. (The mirlitons themselves don't really have much flavor but the other ingredients zazz them up.) I could have eaten a whole plate of the stuffing by itself. But the salty bread crumb topping was just overwhelming and I almost couldn't finish a serving because of it. I do recommend trying these sans topping, though. Neat stuff."