New Orleans Style Stuffed Mirliton Casserole | Full Recipe
I hope you like this New Orleans Style Stuffed Mirliton Casserole with shrimp.
Thanks for stoppin' by!
Ingredients:
6 Mirlitons
1 large Onion
¼ cup of Oil
½ cup Green Onions
2 T Parsley Flakes
2 cloves Garlic
12 oz Stove Top Stuffing
1 lb Shrimp
½ tsp Tony Chachere’s Original Creole Seasoning (optional)
Chicken Broth
Directions:
1. Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
2. While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
3. Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
4. Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
5. When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
6. Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
7. Salt and pepper to taste. Add other spices if used.
8. Preheat the oven to 375 degrees.
9. Fill the mirliton shells with the mixture and place into a baking pan.
10. Bake until brown, approximately 45 minutes.
Timestamps:
01:15 Cut Mirliton in half, put into a large pot, cover with water, and cook until fork tender.
05:08 While mirliton is cooking, saute in oil the onion, green onions, parsley, and garlic until tender.
06:48 Add ½ cup of chicken broth and shrimp cut into pieces and saute until done. (This will only take 2-3 minutes.)
08:28 Add stuffing mix with enough chicken broth to moisten the stuffing. Set aside.
11:26 When mirliton is fork tender, scoop out and discard the mirliton seed and then scoop the pulp and put into a large mixing bowl.
14:32 Add pulp to the shrimp, stuffing, and vegetable mixture with enough chicken broth to moisten the stuffing.
16:15 Salt and pepper to taste. Add other spices if used.
17:26 Preheat the oven to 375 degrees.
17:32 Fill the mirliton shells with the mixture and place into a baking pan.
20:18 Bake until brown, approximately 45 minutes.
New Orleans Stuffed Mirlitons – Simplified Keto Stuffed Chayote | Keto Recipe
Written recipe:
This keto recipe, New Orleans Stuffed Mirlitons, also called Stuffed Chayote, is an easy keto recipe that uses chayote squash, shrimp and ham. This keto stuffed chayote recipe has been adapted from Charlie Andrews’ version (link below), to be a keto, grain and gluten free version of one of New Orleans’ most popular recipes, especially made during the holidays. However, the chayote squash, which is a fruit native to Mexico, is also very popular in the southern states such as Louisiana where it is called a mirliton. Other names for chayote squash are christophene or christophine, cho-cho, mirliton or merleton, chuchu, cidra, guatila, centinarja, pipinola, pear squash, vegetable pear, chouchoute, choko, güisquil, labu siam, ishkus or chowchow, pataste, or tayota. WOW, so many names! But a chayote by any other name is great to cook with, because of its light taste, and that it takes on the flavour of the other ingredients you are using in your keto recipe. Chayote is versatile and sautéed chayote is a great side dish that complements just about any main protein.
Nutritionally, chayote squash is a wonderful, low carb, keto, diabetic diet, Banting diet ingredient because it is low calorie, low carb and high in fiber. Chayote is also high in vitamins C, B9 (folate) & B6, vitamin K, and high in minerals such as manganese, copper, zinc, potassium and magnesium.
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Ica Crawford Pickles Mirliton at the Southern Food & Beverage Museum
GroNola founder Ica Crawford makes Pickled Mirliton at the Southern Food and Beverage Museum. Ica chose this recipe to demonstrate pickling techniques from Talk About Good II the Junior League of Lafayette's community cookbook. These pickled mirliton are a great side or starter for the holidays, family dinners, or dinner parties with friends. Visit us at the Southern Food and Beverage Museum for more great Southern Food history: natfab.org
Chayote Fries 3 ways - Alkaline Vegan Chayote (Sayote) Fries - Mirliton Fries
#Chayote #Chayotefries #Mirliton #Alkalineveganrecipes
My Chayote Fries are crispy and delicious! Chayote Fries are easy to make and they serve as a replacement for potato fries. Some people can't eat potato fries due to its high fat, high carb content (Health & Dietary reasons). My Chayote Fries recipe is an excellent replacement if you happen to be one of those people.
In this video, I'll show you 3 quick ways to make Chayote Fries. You don't have to be a Chef to know how to make these. They're great for kids too. If you have kids, I bet you, they'd love them. Remember, you can also make these with white spelt flour or quinoa flour if you're not a fan of chickpea flour. If you enjoyed this video, please support my channel by giving it a thumbs up, and by subscribing to my channel. Also, if you click on the notification button (Bell Icon), you'd be among the first to know when I upload a new video. Thanks for watching!
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Grapeseed Oil:
Chickpea Flour: organic Chickpea flour
Dired Organic Basil:
Potato Peeler:
Potato Crinkle Cutter:
Rectangular Ceramic Appetizer Plate:
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 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.