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Title: Cajun Stuffed Mirliton
Categories: Cajun Vegetable
Yield: 6 Servings
| 3 | Mirlitons (chayote squash); | |
| . halved lengthwise | ||
| 1/4 | lb | + 6 tsp butter (divided) |
| 1 | c | Onion; chopped |
| 1 | c | Celery; chopped |
| 1/2 | c | Green bell pepper; chopped |
| 1/2 | c | Green onion; sliced |
| 1/4 | c | Garlic; diced |
| 1/2 | lb | Ham; diced |
| 1 | c | Chicken stock (if needed) |
| 1 | c | Tiny shrimp; peeled & devein |
| Salt & pepper to taste | ||
| 1/4 | c | Parsley; chopped |
| 1 1/2 | c | Seasoned Italian bread crumb |
Boil mirlitons in lightly salted water until flesh is tender enough to scoop from shells. Cool under tap water. Using a spoon, scoop out and discard seeds; gently scoop out flesh and set it and shells aside.
In a 4 quart saucepan, melt 1/4 pound butter over medium-high heat. Saute onions, celery, bell pepper, green onions, garlic and diced ham. Cook until vegetables are wilted, about 15 minutes. Add chicken stock as needed if vegetables become too dry during cooking. Add reserved mirliton flesh and shrimp; continue cooking until well incorporated, about 25 to 30 minutes.
Preheat oven to 375øF. Remove vegetable-shrimp mixture from heat and season with salt and pepper to taste; add parsley. Sprinkle in enough bread crumbs to absorb any excess liquid. Stuff mixture into mirliton shells. Place stuffed shells in a baking pan and top each with 1 teaspoon butter; sprinkle on remaining bread crumbs. Bake until golden brown.
Makes 6 servings.
Per serving Calories 398, Fat 24g, Cholesterol 28mg, Sodium 1,371mg, Percent calories from fat 52%
Source: "The Evolution of Cajun & Creole Cuisine" ** Dallas Morning News -- Food section -- 17 July 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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