Stuffed Mirliton Recipe New Orleans. Season with salt and pepper. Stir in shrimp and garlic and sauté for 30 seconds.
Fold mirliton flesh, shrimp, and crabmeat in sauce. Cook until shrimp are pink; Cover and continue boiling until mirlitons are just fork tender, about 45 minutes.
Place The Mirlitons In A Large Saucepan.
Add bread crumbs (about 3/4 cup). Bring to a boil and cook until a knife can be inserted easily, about 20 minutes. Add mirliton and sauté for 3 minutes, constantly stirring.
Sprinkle Tops With Bread Crumbs And 1 Pat Of Butter.
When i was a kid, we never had to buy them. Add chopped mirlitons with oregano, thyme, salt, pepper, and bay leaves. Fry ground meat, season to your taste.
Preheat Oven To 350 Degrees F.
Bring to a boil over high heat. Season with salt and pepper. Bring to a boil over high heat.
Add 3/4 Cup Grated Romano Cheese.
When cool, cut in half, remove and discard seeds and scoop out meat, leaving shell thick enough to stuff, about 1/4. The mirliton is native to louisiana, california, and florida though in other states it is known as the chayote. A great dish to serve during the holidays, t.
Remove From Heat And Season.
Prior to hurricane katrina, mirliton vines grew wild all over new orleans. Cover with water, bring to a boil and cook for 15 minutes. In a large pan, saute vegetables in oil or margarine until limp;
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