Stuffed Mirliton

From OSR

This is a homey casserole. The recipe is from my great grandmother, Odette Petit. Mirliton is usually called "chayote" squash in the store, or sometimes "vegetable pear". Some or all of the shrimp can be replaced with cooked, ground pork. This recipe serves 6-8.

Ingredients

6 medium mirliton

2/3 cup finely chopped onion

butter

2 cups medium shrimp

3 slices of bread, soaked in milk or water

1/4 cup parsley

1/4 cup shallots

Cajun seasoning

salt and pepper to taste

Directions

Cut the mirliton in half and steam the halves for 25 to 30 minutes until tender. When they are cool enough to handle, scoop out the seed at the center and discard, and scoop out the flesh, keeping the shell intact if you prefer to stuff the shells rather than serve the dish as a casserole. Chop the mirliton pulp.

Saute the onions in butter, and then add the mirliton pulp, shallots, parsley, salt and pepper. Squeeze the excess liquid from the bread and add that as well. Cook for about 10 minutes. Add the shrimp and stir through.

Stuff the mixture into the mirliton shells or spread it in a casserole dish and top with bread crumbs. Bake at 350 for 20 minutes.