Mirliton Casserole
from the Des Allemands Catfish Festival CookbookMirliton is a vegetable with a texture described as a cross between a potato and a cucumber. Also known as chayote, alligator pear, mango squash, or vegetable pear, they can be found in groceries throughout the country, usually imported from Costa Rica.
9 or 10 medium mirlitons
1 lb. small shrimp, peeled
1 lb. crabmeat, picked through for shells
1 bell pepper, chopped
3 medium onions, chopped
1 bunch green onions, chopped
1/2 cup parsley, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
paprika to taste
salt and pepper to taste
bread crumbs
Preheat oven to 350 degrees.
Boil mirlitons until knife slips into the flesh easily. Scoop flesh from cooked mirlitons and sauté with chopped pepper, onions, celery, garlic, and shrimp for 20 minutes. Mix crabmeat with parsley, bread crumbs, and paprika, then add mirliton mixture to it. Mix well and add salt and pepper to taste. Spoon into shallow baking dish and top with a thin layer of breadcrumbs. Bake until bubbly, about 30 minutes.
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