Stuffed Mirlitons
4 mirlitons (aka chayote)
2 tablespoons butter
8 ounces tasso, finely diced
1 large onion, about 2 cups finely diced
3 stalks celery, about 1 cup finely diced
1 red bell pepper, about 1 cup finely diced
6 cloves garlic, minced
1 pound spicy boiled small to medium shrimp
1 pound crawfish tails
4 green onions, green parts slice thin
1/2 cup gluten-free breadcrumbs
Salt & Pepper
Prepare the mirlitons. Boil the mirlitons for about 45 minutes. When the are cool enough to handle, slice each one lengthwise, remove the seed, and scoop out most of the flesh. Chop up the flesh and set aside; you’ll use it in the filling. You want to be left with a shell that can hold the stuffing.
Preheat the oven to 350 degrees. Line a sheet tray with parchment paper. Place the mirliton shells on the parchment paper and set aside.
Heat the butter in a large skillet over medium heat. Add the tasso and cook for about 7 or 8 minutes, until it starts to brown. Add the onions. Cook for another 8 to 10 minutes, until the onions start to caramelize. Add the bell pepper and celery, and sauté for about 4 minutes, until they start to soften. Add the garlic, stirring constantly until it becomes fragrant, less than a minute. Add the reserved mirliton flesh, stir well, and cook until the mirliton reaches desired tenderness. If you like the mirliton al dente, you might cook it for about 5 to 8 minutes. If you like it more tender, you might cook it for 20 minutes or more. Add the shrimp and crawfish. Cook only until heated through because you don’t want to overcook the seafood. Check for seasoning, and add salt and pepper, if necessary. Stir in the green onions and remove from heat.
Spoon an equal amount of filling into each shell. Sprinkle with breadcrumbs. Bake for about 10 minutes, just until the breadcrumbs brown.
Note: You may have some leftover filling. That’s nothing to fret about. You can use it to stuff fish, make crepes, or make an omelet.