How to make New Orleans Stuffed Mirlitons (2017 version)
New Orleans native Charlie Andrews demonstrates on how to make stuffed mirlitons with ham and shrimp. This recipe makes 14 stuffed mirlitons and it is one New Orleans most popular dishes to make during the holidays. Hope you all will give this New Orleans classic a try!
New Orleans Stuffed Mirlitons 2017 recipe link
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New Orleans Seafood Mirliton dressing
New Orleans native Charlie Andrews demonstrates on how to make Mirliton dressing with Shrimp, ham seasoning and crab meat in it. A Mirliton or Chayote is a vegetable belonging to the squash family. It goes by several other names depending on the region. It is also well known and popular in the New Orleans area. It is used to make stuffed Mirlitons or Mirliton dressing. It is very similar to how we make our stuffed bell peppers. We use the mirliton itself in place of the ground beef. It is also healthier as it has little meat in it. This recipe calls for 12 servings. Not only is this dish great for the holidays like Thanksgiving and Christmas but it is absolutely delicious. Hope you all will give this recipe a try.
Direct recipe link
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Mirliton Au Gratin
Mirliton Au Gratin - slightly modified from Maureen Reed Detweilers recipe in The Bywater Cookbook.
Mirliton Au Gratin
Ingredients:
3 Louisiana Heirloom Mirliton (or store bought chayote)
¼ cup butter
Salt
½ cup yellow onion, chopped
6 – cloves of garlic, chopped
1/8 cup flour
1 dash Tabasco
1 cup half and half or milk
1 cup Havarti cheese, grated
Parsley flakes
Steps:
1) Peel mirlitons and slice.
2) Melt the butter in a skillet over medium heat and place the sliced mirliton in the pan and cook until lightly browned. Approximately 10 minutes. Season to taste with salt.
3) In a 8” x 8” baking dish, place the sautéed mirliton slices.
4) Add onions and garlic into the original skillet and sauté until browned – about 5 minutes.
5) Add flour, Tabasco and salt. Continue stirring for one more minute.
6) Add half and half and stir until sauce simmers and thickens – about 5 minutes.
7) Pour over mirliton in the pan, then top with cheese and some parsley flakes.
8) Bake in a preheated oven at 350 degrees for 30 minutes or until the edges start to bubble.
Serve and enjoy!!!
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Mirliton Farci Recipe - Stuffed Chayotes
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Chef John Folse's Crabmeat & Shrimp Stuffed White Mirliton featuring the Ishreal Thibodeaux Mirliton
Chef John Folse has joined forces with Mirliton.org to help preserve and restore the rare heirloom Ishreal Thibodeaux Mirliton. Watch Chef John teach David Hubbell how to make this delicious version of a Louisiana classic elevated to the next level using the rare Ishreal Thibodeaux Mirlitons. (Recipe below courtesy of Chef John Folse & Company)
To find out more on the project, please go to:
Chef John Folse's Crabmeat- and Shrimp-Stuffed White Mirliton
PREP TIME: 1 1/2 Hours
SERVES: 6
COMMENT:
The chayote squash, as many know it, is commonly referred to in Louisiana as mirliton. This unique vegetable was brought to bayou country by the Canary Islanders, who relocated to Louisiana when Spain took ownership of New Orleans from France. Whether called chayote, mirliton or vegetable pear, this Southern Louisiana delicacy is indeed wonderful when stuffed with shrimp and crabmeat.
INGREDIENTS:
6 Ishreal Thibodeaux White mirlitons, sliced lengthwise
1 pound jumbo lump crabmeat
1 pound (70-90 count) shrimp, peeled and deveined
1/4 pound butter
1 cup onions, diced
1 cup celery, diced
1/2 cup red bell peppers, diced
1/4 cup garlic, minced
1 tbsp fresh basil, chopped
salt and black pepper to taste
hot sauce to taste
1/4 cup parsley, chopped
2 cups seasoned Italian breadcrumbs
12 pats butter
METHOD:
Preheat oven to 375 degrees F. Boil sliced mirlitons in lightly salted water until meat is tender enough to scoop from the shells but shells stay intact, approximately 30-40 minutes. Once tender, remove from water and cool. Using a teaspoon, remove the seed pod from the center of the mirliton and gently scoop all meat out of the shell. Because so much water accumulates when scooping the meat, discard excess liquid. Take extra care not to break or tear the outer shell. Reserve meat and save shells for stuffing. In a 12-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and basil. Sauté 3-5 minutes or until vegetables are wilted. Add shrimp and blend well into the vegetable mixture. Cook 2-3 minutes or until shrimp are pink and curled. Add the reserved meat from the mirliton to the skillet, blending well into the vegetable mixture. Chop the large pieces and cook 15-20 minutes, stirring until flavors develop. After most of the liquid has evaporated, remove from heat and season to taste using salt, pepper, hot sauce and parsley. Fold in crabmeat, being careful to not break the lumps. Sprinkle in approximately 1 1/2 cups of breadcrumbs to absorb any excess liquid and to hold the stuffing intact. Divide crabmeat mixture into 12 equal portions and stuff into the hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining breadcrumbs. Top each mirliton with 1 pat of butter. Bake until golden brown, approximately 30 minutes. Serve 1 mirliton half as a vegetable or 2 as an entrée.
MIRLITON AND SHRIMP DRESSING: THANKSGIVING SIDES SERIES
Y'all if you haven't tried mirlitons (chayote) yet, then you are missing out. They are a cheap side and bring a ton of flavor to this dish. The total cost of this dish was under $20.
shrimp-$8
breadcrumbs-$3
8 mirlitons= $1!!!!!
onion, celery, & bell peppers-$3.50
2 eggs- $0.40
garlic- $0.50 (I would rather over price than under)
Tony's/hot sauce- can account for the other $4 ish dollars.
I'm telling y'all, this is a southern staple!
8 mirltons (chayotes)
2 eggs
1 cup chopped celery
1 medium onion, diced
1 1/2 bell peppers, chopped
2 TBSP butter
2 TBSP minced garlic
1 1/2 TBSP creole seasoning
1 lb medium peeled shrimp, raw
3/4 can Italian breadcrumbs
2 splashes of hot sauce
Pre-Heat to 350
Wash, peel, core, and dice mirltons.
Boil until soft.
Saute onion, peppers, celery in butter about 5 minutes (until soft)
Add garlic, creole seasoning, and Shrimp.
Toss in mirltons and breadcrumbs. Mix until combined.
Add eggs and splashes of hot sauce.
Pour in to a greased 9X13 pan. Pake for 35 minutes.