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Ingredients

• 3 mirlitons, sliced lengthwise
• 1/4 cup diced garlic
• 1/2 pound diced ham
• 1 cup 150-200 count shrimp, peeled and deveined
• 1 cup chicken stock
• 1/4 pound butter
• salt and cracked black pepper to taste
• 1 cup chopped onions
• 1/4 cup chopped parsley
• 1 cup chopped celery
• 1-1/2 cups seasoned Italian bread crumbs
• 1/2 cup chopped bell pepper
• 6 pats chipped butter
• 1/2 cup sliced green onions
• creole seasoning
• Note: Mirliton (also spelled Merliton) is also known as the Chayote squash or vegetable pear. It, is known in South Louisiana as a mirliton. It was brought here by the Cajuns from South America in 1755. Today, it is the premier vegetable of Cajuns and Creoles. It is in the same family as squash, mellon and cumcumber. Raw, it taste's bland. It taste somewhat like a summer squash and has the texture of eggplant inside. You can substitute it in recipes where you would use sweet potatoes or squash, savory or sweet recipes. Besides stuffed, they can be baked, fried, mashed, etc., just as you would use a sweet potato or squash recipe. They are other stuffings that can be used, I chose this one because of the memories that it brought back to me. I will post other recipes made with this versitile gourd as well. Oh, one more thing, you may see it spelled as mirliton or merliton, either way, it is okay.

Description

This Is A Dish That I Remember That My Mother Used To Make For Us So It Brings Back Memories Of Her. I Did Not Have Her Original Recipe, But This Is Pretty Close.

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