Stuffed Mirliton

Stuffed Mirliton

My Stuffed Mirliton recipe is made with a filling that embodies the essence of New Orleans, transporting you straight to the 504!

Ingredients

  • chayote squashes
    6
  • avocado oil
    2 tbsp
  • 80/20 ground chuck
    1 lb.
  • link of beef smoked sausage

    chopped medium

    ½
  • savory cajun seasoning
    2 tsp
  • kosher salt
    1 tsp
  • cayenne pepper
    ½ tsp
  • onion

    chopped medium

    1 medium
  • bell pepper

    chopped medium

    1
  • celery stalks

    chopped medium

    2
  • garlic cloves

    chopped fine

    2
  • dry thyme
    1 tsp
  • unsalted butter
    2 tbsp
  • bread crumbs
    1 c
  • juice of 1 lemon about ¼ cup
  • chopped italian parsley
    ½ bunch

Directions

  1. 1

    Place the whole mirlitons in a large pot, fill it with water, cover, and bring to a boil for 25 minutes; reserve ½ cup of the mirliton stock. Remove the mirliton, cut mirliton in half lengthwise, and set aside to cool for 10 minutes.

  2. 2

    Remove seeds and scoop the mirliton flesh into a food processor or a bowl. Gently scoop out ¾ of the flesh to preserve the shell, then place the shell on a foil-lined baking sheet. Pulse the food processor 5-6 times until the mirliton is chopped, or rough chop it to a medium size by hand.

  3. 3

    Preheat the oven to 375°F(190°C). While the mirlitons boil, heat a large skillet with oil over medium heat. Once hot, add the ground beef and cook until browned, about 4 minutes. Do not drain the meat when water is released. Add smoked sausage and cook for 4 minutes until browned. Stir in 1 teaspoon of Cajun seasoning, salt, and cayenne pepper. Add onion, bell pepper, celery, and mirliton; cook for 3 minutes, or until the vegetable mixture is tender. Stir in minced garlic and dry thyme.

  4. 4

    Add remaining Cajun seasoning, ½ cup breadcrumbs, and lemon juice. The mixture should thicken up. Add more mirliton stock if needed.

  5. 5

    Scoop the mixture into the mirliton shells, be sure to evenly distribute it, and stuff it to create a mound shape. Sprinkle more breadcrumbs over top. Bake for 20 minutes or until the tops are lightly browned, and garnish with parsley.

Stuffed Mirliton

Stuffed Mirliton

397 cal

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About this Recipe

Craving a taste of the Big Easy without leaving your kitchen? This Stuffed Mirliton recipe brings the vibrant flavors of New Orleans directly to your table, offering a truly authentic main course experience.

What makes this New Orleans stuffed mirliton recipe stand out is its rich, savory filling, crafted with a classic blend of 80/20 ground chuck and beef smoked sausage. Combined with the aromatic 'holy trinity' of onion, bell pepper, and celery, it creates a depth of flavor that genuinely embodies the essence of the 504.

Prepare for a dish that’s both comforting and exciting, where tender mirliton shells are generously filled with a robust, well-seasoned mixture. You'll experience the savory richness of seasoned ground chuck and hearty smoked beef sausage, brightened by a hint of lemon juice and fresh Italian parsley. The aromatic 'holy trinity' of onion, bell pepper, and celery, along with a blend of Cajun spices like dry thyme and a subtle kick of cayenne pepper, infuses every bite with authentic Louisiana character. It’s a hearty and satisfying main course, showcasing a beautiful balance of flavors and textures that transports you straight to New Orleans.

Customization & Variations

This versatile recipe allows for a few simple adjustments to suit your pantry or preference. For a less spicy profile, simply reduce or omit the cayenne pepper. You could also experiment with adding a touch of extra tang by increasing the amount of lemon juice slightly, or a different aromatic by swapping some Italian parsley for fresh cilantro if you prefer its brighter notes.

This Stuffed Mirliton makes an impressive and fulfilling main course, perfect for family dinners or entertaining friends with a taste of Louisiana. Serve it simply as is, letting the rich flavors shine.

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