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


★★★★★ 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

How to Make Stuffed Mirliton


  1. this is a mirliton
  2. Cut mirliton in half.
  3. Place in a large pot and cover with water. Bring to boil and gently boil for 30 minutes.
  4. Drain.
  5. there is a seed in the mirliton.
  6. Remove seed and discard.
  7. Scoop out the pulp of mirlitons using a spoon.
  8. Put pulp in a bowl...reserving the shells.
  9. Place shells on a baking sheet.
  10. there will be some liquid in the bowl from the mirliton. This is okay.
  11. Soak 4 slices of bread in water...then squeeze out.
  12. In a Dutch oven. Saute onions until tender.
  13. Add shrimp. Cook 8-10 minutes.
  14. Preheat oven to 350'.
  15. Add to Dutch oven the pulp, bread, green onions, parsley, salt & pepper.
  16. Cook on medium heat for 10 minutes; stirring constantly.
  17. Spoon mirliton mixture into each shell.
  18. Make 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.
  19. Sprinkle buttered bread crumbs on top of each mirliton. Bake 20 minutes.
  20. Enjoy~

Printable Recipe Card

About Stuffed Mirliton

Course/Dish: Other Main Dishes
Other Tag: Healthy

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