• 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
• 1/4 lb butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup diced garlic
• 1/2 lb diced ham
• salt and pepper to taste
• pepper sauce to taste
• 1 cup chicken stock
• 1 cup shrimp, peeled and devained
• 1/4 cup chopped parsley
• 1½ cup italian bread crumbs
• 6 pats of butter

Shrimp and Ham Stuffed Mirliton

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• 2 tablespoons vegetable oil
• 1/4 cup onion, diced
• 1/4 cup red bell pepper, diced
• 1 tablespoons garlic, minced
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup mirliton, diced
• 1/2 cup Abita Amber beer
• 1 tablespoon Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• Kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew

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• 8 mirlitons, medium size
• 1 1/2 lbs shrimp, peeled, deveined and diced
• 1/4 lb ham, diced
• 1/2 lb crabmeat
• 1 3/4 cups onion, minced
• 1/3 cup fresh parsley, minced
• 1/3 cup bell peppers, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 2 eggs, beaten
• 2 sticks butter
• 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

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• 8 large or 12 small mirlitons
• 1/4 lb lean sliced bacon
• 1 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 3 tablespoons celery, chopped
• 1 tablespoon garlic, minced
• 1 cup creole tomatoe, coarsely chopped
• 1/2 cup shallots, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon black peeper
• 3/4 teaspoon thyme
• 2 whole bay leaves
• 3 tablespoons parsly, minced
• 1/8 teaspoon cayeene
• 1 lb shrimp, peeled, deveined and cut into 1/2 inch pieces
• 1/2 cup slighly dampened crumbled white bread, crust removed

Stuffed Mirlitons

• 3 Mirlitons, peeled and diced ¼ inch
• 1 large carrot, peeled and diced ¼ inch
• 1 medium yellow onion, peeled and diced ¼ inch
• 1 rib of celery peeled and diced ¼ inch
• 1/2 lb butter
• 1/2 lb flour
• 2 quarts crab stock or (fish bouillon cubes)
• 2 cups Sauterne (Riesling will work too),white wine
• 1 teaspoon liquid crab boil
• 1 bay leaf
• 1 ½ quarts heavy cream
• 1 pound jumbo lump crab meat (or crab claws)
• Chopped parsley and paprika for garnish
• Salt and white pepper for seasoning

 Mirliton Crab Bisque

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• 6–8 mirliton
• 1 cup sugar 
• 3 eggs, well beaten 
• 1 cup biscuit mix 
• 1/2 cup milk 
• 1/4 cup melted butter 
• 1 tablespoon pure vanilla extract 
• 1/8 teaspoon nutmeg 
• 1/8 teaspoon cinnamon 
• 1 (9-inch) unbaked pie shell

Chefs note: The chayote squash, or vegetable pear, is called a mirliton in South Louisiana. The Los Isleños, or Canary Islanders, brought mirliton to the area in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles and is found in many entrées and side dishes.

Mirliton Pie

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Per indicidual mirliton to be stuffed; recipe may be scaled up as desired.

• 2 oz. butter
• 1 shallot, chopped
• 1 teaspoon Dill, chopped
• 1/2 cup heavy cream
• 4 oz. shrimp, peeled and deveined
• 4 oz. lump crabmeat
• 1/4 cup white wine

Stuffed Mirliton with Shrimp and Crabmeat

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• Three-Pepper Vinaigrette (recipe follows)
• 1 large or 2 small mirliton, peeled and cut into matchsticks
• 1-1/2 pounds (21 to 25-count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
• 2 small ripe avocados
• 2 cups spring mix (about 3 ounces) or other mixed baby lettuces
• Small red onion, sliced very thinly and separated into rings, for garnish
• Finely diced red, green and yellow peppers, for garnish

Three-Pepper Vinaigrette, Yield: About 1-1/2 cups

• 1 large egg yolk
• 1/4 cup fresh lemon juice
• 1 cup extra virgin olive oil
• 1/4 cup vinegar
• 1/2 teaspoon very finely chopped shallot
• 1/4 teaspoon very finely chopped garlic
• 8 medium leaves basil, finely chopped
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon Kosher or sea salt
• 2 tablespoons each finely chopped red, green and yellow bell pepper

Arnaud's Gulf Shrimp Salad

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Broth:

• 1/2 pound blue crab bodies, rinsed and dried
• 4 tablespoons vegetable oil
• 1 cup tomatoes, coarsely chopped
• 1 carrot, peeled and medium diced
• 2 large yellow onions, medium diced
• 2 celery stalks, medium diced
• 2 whole bay leaves
• 15 whole black peppercorns
• 1 ounce fresh thyme, tied with twine

Vegetables:

• 1 quart prepared crab broth (from preceding recipe)
• 3 ounces seasonal greens, chopped small
• 1 tablespoon vegetable oil
• 1/2 cup mirlitons, small dice
• 1/2 cup sweet red bell pepper, peeled and diced small
• 2 cups ripe heirloom tomatoes, concassé
• 1/2 pound Louisiana jumbo lump crabmeat, picked for shells
• salt, to taste
• white pepper, to taste
• extra-virgin olive oil, to taste
• 1/2 cup fresh herbs, picked and left whole

Blue Crab and Summer Vegetable Soup

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Biscuits

• 3/4 cup baked, pureed, Louisiana sweet potatoes
• 2 tablespoons brown sugar
• 1/2 stick butter (4 tablespoons)
• 4 teaspoons baking powder
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Seafood Stew

• 2 tablespoons vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1 tablespoons minced garlic
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup diced mirliton
• 1/2 cup Abita Amber beer
• 1 tablespoons Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew with Sweet Potato Biscuits

Click for Video of Cooking Demonstration