Stuffed Mirliton (Chayote)

[Guest guest]

Chayote is in season now. A shrimp and crab version of this dish is

traditionally served around New Orleans (maybe all of Louisiana? all of the gulf

coast?) during holiday meals, thanksgiving included. I got inspired by Donna's

Calm linguini (which I love!) and used tempeh/old bay to a similar effect. I am

told it does taste like authentic stuffed mirlitons, and can be made vegan.

 

They also have a ground meat version that i will adapt using my favorite soy

crumbles, Yves. If I get really adventurous I might try tvp as well. In any

case, I'll have time to experiment, the one chayote vine seems really prolific

so far.

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STUFFED MIRLITON (Chayote)

Ingredients:

6 mirlitons, steamed until soft and sliced lengthwise

1 lb tempeh, steamed for 15 minutes and coarsely crumbled

Olive oil for sauteeing

1 cup diced onions

1/2 cup diced celery

½ cup diced red bell peppers

A few minced hot peppers (to taste)

¼ cup minced garlic

Few leaves chopped basil

salt and black pepper to taste

1/2 cup chopped parsley

1 tsp Tony Chacharese or your favorite creole spice mix.

1 tsp Old bay seasoning.

2 cups Italian bread crumbs (or make your own, I do and season with oregano,

marjoram and rosemary)

Paprika for the top

 

Method:

Preheat oven to 375°F. Once mirlitons are steamed enough to be tender, remove

from steamer and cool. Using a teaspoon, remove seeds and gently scoop all meat

out of shell, being careful not to tear shell. Discard excess liquid accumulated

while scooping meat. Reserve meat, chop, and save shells for stuffing.

 

In a large cast iron skillet, heat olive oil over medium-high heat. Sauté

onions, celery, bell peppers, garlic and basil 3–5 minutes or until vegetables

are wilted. Blend in steamed crumbled tempeh cook 2–3 minutes. Add Old Bay

seasoning. Mix in reserved meat from mirlitons. Cook 15–20 minutes, stirring

until flavors develop. After most of liquid has evaporated, remove from heat and

season with salt, pepper, Creole spice blends and parsley. Sprinkle in

approximately 1½ cups of bread crumbs to absorb any excess liquid and to hold

stuffing intact. Divide mixture into 12 equal portions and stuff into

hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with

remaining bread crumbs. Top each mirliton with paprika. Bake 30 minutes or until

golden brown. Serve 1 mirliton half as a vegetable or 2 halves as an entrée.

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