Seafood Stuffed Mirliton
Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
For 4 servings
7 steps. 60 minutes total.
- 1
Step 1
- a.Boil the Mirlitons
- b.Place the whole mirlitons in a large pot. Add 12 cups of water and 1 tablespoon of salt. Bring to a rolling boil.
- c.Cook for 25-30 minutes, or until the mirlitons are tender enough to be easily pierced with a fork.
- d.Carefully drain the hot water and allow the mirlitons to cool for about 15 minutes, or until they are safe to handle.
- 2
Step 2
- a.Prepare Mirliton Shells and Pulp
- b.Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 mirliton halves.
- c.Cut each cooled mirliton in half lengthwise. Use a spoon to scoop out and discard the central seed.
- d.Carefully scoop out the pulp, leaving a 1/4-inch thick shell. Finely chop the pulp and set it aside. Squeeze the chopped pulp in a clean kitchen towel to remove excess water for a less watery filling.
- 3
Step 3
- a.Sauté the Aromatics
- b.In a large skillet or Dutch oven, melt the butter over medium heat.
- c.Add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity'). Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
- d.Stir in the minced garlic and cook for another minute until fragrant.
- 4
Step 4
- a.Cook the Filling Base
- b.Add the chopped mirliton pulp to the skillet with the sautéed vegetables. Cook for 5-7 minutes, stirring and breaking up any large pieces, until much of the moisture has evaporated.
- c.Add the chopped shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and opaque. Immediately remove the skillet from the heat to prevent overcooking.
- 5
Step 5
- a.Assemble the Stuffing
- b.To the skillet, add 3/4 cup of the plain breadcrumbs, the sliced green onions, chopped parsley, Cajun seasoning, 1 tsp salt, and black pepper.
- c.Gently fold everything together until just combined. Finally, gently fold in the lump crabmeat, being careful not to break up the delicate lumps.
- d.Taste the stuffing and adjust seasoning if necessary.
- 6
Step 6
- a.Stuff and Bake
- b.Arrange the hollowed-out mirliton shells in your prepared baking dish.
- c.Generously spoon the seafood stuffing into each shell, mounding it on top.
- d.In a small bowl, combine the remaining 1/4 cup of breadcrumbs with the optional grated Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed mirliton.
- e.Bake for 20-25 minutes, until the filling is heated through and the topping is golden brown and crispy.
- 7
Step 7
- a.Serve
- b.Let the stuffed mirlitons rest for a few minutes before serving. Garnish with extra fresh parsley if desired. Serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent a watery filling, it's crucial to squeeze as much moisture as possible from the boiled mirliton pulp before adding it to the skillet.
- 2For the best texture and flavor, use fresh lump crabmeat. If using canned, drain it thoroughly and gently pat dry.
- 3Be very gentle when folding in the crabmeat to keep the lumps intact, which provides a superior texture.
- 4For a richer flavor, deglaze the pan with a splash of dry sherry or white wine after the aromatics have softened and before adding the mirliton pulp.
- 5The mirlitons can be stuffed a day in advance. Cover and refrigerate, then add 10-15 minutes to the baking time.
Adapt it for your goals.
Spicier Version
Add 1/2 teaspoon of cayenne pepper or a few dashes of your favorite Louisiana-style hot sauce to the filling for an extra kick.
With SausageWith Sausage
For a heartier, smokier flavor, brown 1/2 pound of chopped andouille sausage and add it to the stuffing along with the shrimp.
Creamier FillingCreamier Filling
Stir in 2-3 tablespoons of heavy cream or cream cheese into the filling just before adding the crabmeat for a richer, creamier consistency.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh herbs like thyme or a pinch of tarragon along with the parsley for more complex flavors.
Why this is on our healthy list.
Excellent Source of Lean Protein
The shrimp and crabmeat provide high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Vitamins and Minerals
This dish is packed with vegetables like bell peppers, onions, celery, and mirliton, which supply essential vitamins such as Vitamin C and B6, as well as minerals like potassium.
Contains Omega-3 Fatty Acids
Seafood, particularly shrimp and crab, is a good source of omega-3 fatty acids, which are known to support heart health and brain function.
Frequently asked questions
A mirliton, also known as chayote squash, is a light green, pear-shaped vegetable common in Louisiana Creole and Cajun cuisine. It has a mild, slightly sweet flavor and a crisp texture that becomes tender when cooked.