Stuffed Mirliton

Darla Sibley


The Mirliton is a favorite food of South Louisiana. Once the principal food of the Aztecs and Mayas the Mirliton made it's way to North America and made Louisiana one of it's principle homes.
(pronounced me-lay-taw if you live in the country and mirl-uh-tahn if you live in the city)
The Mirliton is also known as the Chayote [chi-OH-tay], Mango Squash and Vegetable Pear

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★★★★★ 1 vote
makes 12 mirliton
1 Hr
20 Min


6 large
2/3 c
finely chopped onion
3 Tbsp
2 c
raw shrimp
3 slice
1/4 c
finely choppped green onions
1/4 c
dried parsley
1 tsp
1/4 tsp
black pepper


1this is a mirliton

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2Cut mirliton in half.

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3Place in a large pot and cover with water. Bring to boil and gently boil for 30 minutes.

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5there is a seed in the mirliton.

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6Remove seed and discard.

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7Scoop out the pulp of mirlitons using a spoon.

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8Put pulp in a bowl...reserving the shells.

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9Place shells on a baking sheet.

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10there will be some liquid in the bowl from the mirliton. This is okay.

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11Soak 4 slices of bread in water...then squeeze out.

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12In a Dutch oven. Saute onions until tender.

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13Add shrimp. Cook 8-10 minutes.

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14Preheat oven to 350'.

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15Add to Dutch oven the pulp, bread, green onions, parsley, salt & pepper.

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16Cook on medium heat for 10 minutes; stirring constantly.

17Spoon mirliton mixture into each shell.

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18Make bread crumb topping: using about 4 Tbsp butter and crumbs of 2 to 3 slices of bread {I run my bread through food processor} Mix butter & crumbs together.

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19Sprinkle buttered bread crumbs on top of each mirliton. Bake 20 minutes.

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About this Recipe

Course/Dish: Other Main Dishes
Other Tag: Healthy