I love how this
Shrimp Stuffed Mirliton recipe turns something humble into a celebration of flavor. Mirlitons, those baseball-hard squash, are boiled until tender, their pulp scooped out and mixed with andouille, onions, celery, bell pepper, garlic, and of course seasoned shrimp. Bread crumbs, green onions, Parmesan, butter, and creole seasoning build layers of texture and flavor, and the topping browns golden in the oven. The result is that crispy-on-top, moist-inside dish that fills the kitchen with aroma and feels like a gentle reminder of Louisiana cooking at its best.
Be sure and check out my
Creole & Cajun Recipe Page as well as my
Bibliography of Creole & Cajun Cookbooks!
I haven't had stuffed mirlitons in years, decades, but I'm headed to N.O. in a few weeks and I'll be making a beeline to Breaux Mart to get a bunch!
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ReplyDeleteI'm a native New Orleanian living in Michigan. Our regular grocery stores don't carry them, but I can go in most Asian markets here and find them labeled as "chayotes." Just made a batch of stuffed mirlitons yesterday.
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