Stuffed Mirlitons

Main Course

Recipe courtesy of

Serves 4



  • 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


Stuffed Mirlitons



Slice off the stem ends of the mirlitons.
Place in a heavy pot and add about 1 inch boiling salted water.
Cover tightly, reduce heat and boil for about 20 minutes.
Remove mirlitons, drain and allow them to cool.

When cooled to room temperature, cut them in half lengthwise.
Scoop out thte pulp with spoon, leaving shell intact.
Chop mirliton pulp and set aside in bowl.

In a large skillet fry bacon until almost crisp.
Add onions, green pepper, celery, garlic, tomotoes, shallots and mirliton pulp.
Sauté for about 8 minutes or until vegetables begin to turn soft.
Add salt, pepper, thyme, bay leaves, parsley and cayenne, mix well with wooden spoon.
Add pieces of shrimp and cook over low heat until shrimp turns pink.

Add the dampened and crumbled bread and blend well.

Preheat oven to 350˚F.
Fill the mirliton shell with the mixture to a raised mound shape.
Butter a large baking dish lightly ad bake mirlitons for 25 to 30 minutes or until tops are nicely brown.

Serve hot.

Note: A new Orleans favorite, the mirliton or vegetable pear (called chayote in Spanish) is a cousin of cucumber and squash.


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