Seafood Stuffed Mirliton Nicola

The Mirliton is a favorite food of South Louisiana and a staple of Creole Cuisine. Once the principal food of the  Aztecs and Mayas, the Mirliton made it's way to North America and made Louisiana one of it's principle homes. The Mirliton (pronounced me-lay-taw if you live in the country and mirl-uh-tahn if you live in the city) can be fried, stuffed, pickled, stir fried, cooked with tomatoes and used in salads. When stuffed with shrimp and crabmeat, this South Louisiana delicacy makes for a mouth watering experience!The Mirliton is also known as the Chayote [chi-OH-tay], Alligator Pear, Mango Squash and Vegetable Pear.

You be the Chef!! Impress any guest with the following recipe for Broussard's Seafood Stuffed Mirliton:

Stuffed Mirliton with Wild Louisiana Shrimp and Lump Crabmeat

For 2

1. Split Fruit in Half  & Remove Stone
2. Boil in Salt Water until Tender
3.  Cool, Then Remove Inside 
4.  Save to Mix with Shrimp and Crabmeat Stuffing

Shrimp and Crabmeat Stuffing 

• 2 oz. Butter
• 1 Shallot Chopped
• 1 Teaspoon Chopped Dill
• ½ Cup Whipping Cream
• 4 oz. Peeled Shrimp
• 4 oz. Lump Crabmeat
• ¼ Cup White Wine

Directions

1. Sauté Butter and Shallots in Pan
2. Add Cream, Reduce ½
3. Add Wine and Dill
4. Fold Shrimp and Crabmeat in Sauce; Cook 5-10 Minutes,
   Depending on Size of Shrimp
5. Season with Salt and Pepper
6. Scoop in Mirliton, Sprinkle Tops with Bread Crumbs and 1 Pat of Butter.
7. Then Bake in 350 Degree Oven Until Hot 
8. Serve with Wild Rice and a Marinara Sauce.

Bon Appetite!!

Feel free to email Chef Gunter Preuss and Chef Tory Stewart with any questions