Ronnie's Stuffed Mirliton

Mirliton is a delicious pear-shaped squash that grows in southern Louisiana. I used to think that you couldn't get it outside of Louisiana, but I recently found that the grocery out here in Utah is selling it under a different name—"chayote." So if your a displaced cajun, look around and you might be surprised. This recipe comes from Ronnie Abel (with a few modifications).

6 mirlitons
1/2 stick butter
1 medium onion
1/4 cup diced celery
1 T minced garlic
1 lb shrimp
2–3 cubes chicken bouillon
1 1/8 cup water
4 eggs
1 3/4 cups Italian bread crumbs


Boil the mirlitons for 15 minutes, then peal and cube (be sure to cut out the seeds). Sauté the onion, celery, and garlic in the butter for about five minutes. Add the shrimp and cook until pink. Then add the water/bouillon. Beat the eggs and temper them with the hot shrimp sauce. Mix it all together with the bread crumbs, and then bake for 30 minutes at 375. It's delicious.