Louisiana Shrimp-stuffed Mirliton

Mirlitons are said to be the unofficial squash of New Orleans. Surely shrimp is the crustaceous counterpart, right? One thing is for sure, no Thanksgiving is complete without this duo. Check out this Louisiana Cookin' Recipe!


  • 12 mirlitons (chayote squash), halved
  • 1/2 cup butter
  • 2 large onions, chopped
  • 4 bell peppers, seeded and chopped
  • 1 bunch celery, chopped
  • 1 1/2 pounds smoked ham, chopped
  • 2 to 3 pounds peeled fresh shrimp, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup plain bread crumbs, plus more for topping


In a large Dutch oven of water, boil mirlitons until tender, 30 to 45 minutes. Remove from water; when cool enough to handle, halve lengthwise, remove the seeds from each, and discard seeds.

Remove mirliton flesh by delicately scooping, leaving a 1/2-inch border. Set flesh aside, and turn the shells upside-down on a cooling rack to drain.

Preheat oven to 300°.

In a large Dutch oven, melt butter over medium heat. Add onion, bell pepper, and celery, and cook until onion is translucent. Add ham, shrimp, salt, pepper, and garlic, and cook until shrimp are pink and firm. Add reserved mirliton flesh, and cook 5 minutes. Gently fold in breadcrumbs. (Because mirlitons are watery, you may need more breadcrumbs to reach the desired consistency.) Add additional salt and pepper to taste, if desired. Cook 5 minutes more.

Place mirliton shells in a large casserole dish, and gently stuff with shrimp mixture. Top with additional bread crumbs, cover, and bake 20 to 30 minutes.

By Chef Sammy Baiamonte’s recipe in The Pot & The Palette Cookbook (LRA 2013)

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