MIRLITON CASSEROLE
This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.
Provided by al_salihi
Categories Winter
Time 1h30m
Yield 16 1/2 pieces, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
- Drain and cool.
- Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
- Add shrimp and saute until pink.
- add garlic and parsley, bread crumbs, salt & pepper.
- Turn off heat.
- Take the mirlitons and cut in half lengthwise.
- Take a teaspoon and scoop out the seed and sac that surrounds it.
- Then scoop out the meat of the merliton and save it in the pan along with the dressing.
- You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
- If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
- Place a pat of butter on each half and bake in medium oven until browned and bubbly.
- You can make these ahead of time and freeze them.
- Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
- For variety, you can use hot sausage out of the casing or ground meat.
Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8
CRAWFISH MIRLITON (CHAYOTE) SOUP
My Cajun mother makes a wonderful mirliton casserole for the holidays that's always a hit. I had a craving for mirliton and crawfish one day, and pieced together this soup from several recipes and a few traditional Cajun cooking methods. Some people prefer to peel and pit mirliton before using them, but the whole fruit is edible. Crawfish tails are usually mostly cooked before being peeled and bagged, but it's best to be on the safe side. Sauteing them first makes sure that they are fully cooked and flavors the butter for the rest of the soup.
Provided by Jennifer Cross
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir dried herbs into broth and set aside.
- Saute crawfish tails in butter until warm and cooked through.
- Drain butter and crawfish juice into a pot. Set crawfish aside for later.
- Add onions, garlic, cayenne, and crab boil to butter and cook over low heat until onions are soft.
- Add mirliton and cook for 2-3 minutes, stirring occasionally.
- Pour broth into pot, cover, and simmer over low heat. 25 minutes for peeled mirliton, and 30 for unpeeled.
- Use a food processor or blender to puree soup.
- Return soup to low heat, and gradually add in crawfish tails. Stir until tails are brought up to the soup's temperature.
MIRLITON
Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.
Provided by MOUNTMAN
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
- When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
- Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g
SEAFOOD-STUFFED MIRLITON/CHAYOTE
A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.
Provided by fluffernutter
Categories Crab
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
- Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
- Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
- Bake at 350 degrees for about 20 minutes until topping is crisp and golden.
Nutrition Facts : Calories 254.2, Fat 13.5, SaturatedFat 6.2, Cholesterol 160.3, Sodium 983.6, Carbohydrate 11.3, Fiber 3.4, Sugar 4, Protein 22.6
CAJUN SHRIMP MIRLITON CASSEROLE
Categories Garlic Onion Bake Casserole/Gratin Shrimp Bell Pepper Gourmet
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
- Preheat oven to 400°F.
- Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.
More about "mirliton chayote casserole recipes"
INTERNATIONAL MIRLITON/CHAYOTE RECIPES - MIRLITON
From mirliton.org
Estimated Reading Time 7 mins
23 MIRLITON RECIPES - (CHAYOTE SQUASH) IDEAS - PINTEREST
From pinterest.com
MIRLITON CASSEROLE WITH SHRIMP | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
5 MEALS WITH CHAYOTE ALSO KNOWN AS MIRLITON
From caribbeangreenliving.com
33 BEST RECIPES: LOUISIANA MIRLITONS IDEAS | RECIPES, …
From pinterest.com
ROASTED CHAYOTE OR ROASTED MIRLITON - CARIBBEAN …
From caribbeangreenliving.com
HOW TO MAKE TASTY AND CRISPY CHAYOTE FRITTERS
From caribbeangreenliving.com
DEEP SOUTH DISH: MIRLITON (CHAYOTE SQUASH) SEAFOOD …
From deepsouthdish.com
MIRLITON CASSEROLE | COMMANDERS PALACE
From commanderspalace.com
Location 1403 Washington Avenue, New Orleans, 70130, LAPhone (504) 899-8221
MIRLITON AND GULF SHRIMP CASSEROLE RECIPE | FOOD & WINE
From foodandwine.com
Category CasserolesTotal Time 1 hr 50 mins
MIRLITON (CHAYOTE SQUASH) SEAFOOD CASSEROLE | CHAYOTE RECIPES, …
From pinterest.co.uk
MIRLITON (MIRLETON) VEGETABLE PEAR CASSEROLE
From realcajunrecipes.com
MIRLITON CASSEROLE WITH SHRIMP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MIRLITON CASSEROLE (CHAYOTE SQUASH) WITH GROUND MEAT | BEEF …
From pinterest.com
CHAYOTE SQUASH COOKBOOK: DELICIOUS MIRLITON RECIPES: SOMMERS, …
From amazon.ca
MIRLITON, CHAYOTE SQUASH, CHRISTOPHENE, SAYOTE, CHO ... - DINING …
From diningwithmimi.com
SHRIMP MIRLITON CASSEROLE : EASY HEALTHY CASSEROLE RECIPES FROM …
From drgourmet.com
CHAYOTE - MIRLITON SQUASH - COSTA RICA COOKING - NUTRITION FACTS
From cutthecrapcostarica.com
MIRLITON CASSEROLE | SAVEUR
From saveur.com
MEET THE VEGETABLE: MIRLITON, A HEARTY, STUFFABLE SQUASH
From modernfarmer.com
MIRLITON (CHAYOTE) CASSEROLE | RECIPE | RECIPES, MIRLITON RECIPE, FOOD
From pinterest.com
MIRLITON RITZ CASSEROLE | RECIPE | MIRLITON RECIPE, CHAYOTE RECIPES ...
From pinterest.ca
MIRLITON CASSEROLE RECIPES NEW ORLEANS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
WHAT IS MIRLITON CASSEROLE? UNDERSTAND THE POPULAR LOUISIANA ...
From matadornetwork.com
65 MIRLITON IDEAS | CHAYOTE RECIPES, RECIPES, FOOD
From pinterest.ca
MIRLITON (CHAYOTE) CASSEROLE | RECIPE | GROUND BEEF RECIPES, …
From pinterest.com
CHAYOTE FOR BABIES - FIRST FOODS FOR BABY - SOLID STARTS
From solidstarts.com
MIRLITON PIE - NEW ORLEANS STYLE AKA CHAYOTE PIE - COOKS.COM
From cooks.com
CHAYOTE/CHOCHO CASSEROLE - HEALTHIER STEPS
From healthiersteps.com
BAKED CHAYOTE (MIRLITON) STUFFED WITH CRABMEAT - CARIBBEAN …
From caribbeangreenliving.com
CHAYOTE SQUASH COOKBOOK: DELICIOUS MIRLITON RECIPES: SOMMERS, …
From amazon.ca
You'll also love