Stuffed Mirlitons with Crab and Shrimp

Introduction

Stuffed mirlitons, also known as chayote squash, are a classic dish in Creole and Cajun cuisine, particularly popular in Louisiana.

This recipe for stuffed mirlitons with crab and shrimp is a delightful blend of seafood and vegetables, featuring the unique flavors of the Gulf Coast. The dish is rich, comforting, and perfect for special occasions or a festive family dinner.

Ingredients

Mirlitons (Chayote Squash): 4 medium-sized, halved lengthwise
Shrimp: 1/2 pound, peeled, deveined, and chopped
Crabmeat: 1/2 pound, lump or claw, picked over for shells
Butter: 2 tablespoons
Onion: 1 large, finely chopped
Bell Pepper: 1, finely chopped
Celery: 2 stalks, finely chopped
Garlic: 3 cloves, minced
Breadcrumbs: 1 cup, divided
Parsley: 1/4 cup, chopped
Green Onions: 1/4 cup, sliced
Creole Seasoning: 1 teaspoon
Salt and Pepper: To taste
Olive Oil: For drizzling

Equipment

Large pot for boiling
Baking sheet
Skillet
Mixing bowl
Spoon or spatula