Mirliton, the vegetable which originated in Mexico, is known as “chayote squash” or “vegetable pear” and by the French as “christophene.” The vegetable was brought to Bayou Country by the Canary Islanders, who relocated to Louisiana when Spain took ownership of New Orleans from France. This South Louisiana delicacy is wonderful when stuffed with shrimp and crab meat.
6 mirlitons, sliced lengthwise
1 pound jumbo lump crab meat
1 pound (70–90 count) shrimp, peeled and deveined
¼ pound butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 tbsp chopped basil
salt and black pepper to taste
Louisiana hot sauce to taste
¼ cup chopped parsley
2 cups Italian bread crumbs
12 pats butter
Preheat oven to 375°F. Boil sliced mirlitons in lightly-salted
Cook 15–20 minutes, stirring until flavors develop. After most of liquid has evaporated, remove from heat and season with salt, pepper, hot sauce and parsley. Fold in crab meat, being careful to not break lumps. Sprinkle in approximately 1½ cups of bread crumbs to absorb any excess liquid and to hold stuffing intact. Divide mixture into 12 equal portions and stuff into hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining bread crumbs. Top each mirliton with 1 pat of butter. Bake 30 minutes or until golden brown. Serve 1 mirliton half as a vegetable or 2 halves as an entrée.
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